One-pan Pork Chops
Over a year ago
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Ingredients
- 4 pork loin chops
- ½ tbsp sunflower oil
- 400g new potatoes (halved length ways)
- 2 apples, cored and cut into 8 wedges
- 75ml cider
- 75ml hot vegetable stock
- 50g blue Wensleydale cheese
- 1 tbsp chopped sage leaves
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Cut out of a copy of Good Housekeeping a long while ago. Easy and tasty.
Method
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1
Preheat the oven to 230°C (210°C fan) mark 8. Snip the fat on the pork chops at
2cm (¾in) intervals with a pair of scissors - this will stop the chops curling as they cook. Heat the sunflower oil in a flameproof roasting tin set over a medium heat on the hob, then brown the chops on both sides and set aside.
Put the potatoes in the same roasting tin and coat in the oil. Roast for 15min.
Nestle the browned pork and apples among the potatoes, then pour in the cider and stock. Season. Return to the oven for 15min or until the pork is cooked through.
Crumble over the cheese and return to the oven for 2-3min until melted. Garnish with sage and spoon over the cooking juices to serve.
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