One of our favourite cuts of meat is a thick juicy pork chop, it really takes some beating with cider sauce and as we are in Somerset it's a no brainer. We are on a bit of a low carb diet at the moment so out goes the usual mashed potato in favour of a few scallops. It's really easy this dish, using one pan and one oven tray, but is so tasty I'm sure you will want to cook it again and again.
Ingredients:
Pork chops, thick cut and bone in, from the local butchers if possible
Scallops
Cabbage, shredded
1x Onion, halved and sliced
Garlic cloves, as many as you like, I used a whole head
Bacon, diced
Cider
Method:
1. Turn the oven on to gas mark 7.
2. In a frying pan add a glug of oil and your garlic bulbs with the skin on. Gently fry for a minute then remove.
3. Season the chops then get the pan nice and hot and sear both sides for about a minute each. Set the chops aside in your oven tray and put the garlic cloves on top of them.
4. Pour in the cider and bring to a boil, reduce by half then pour over the chops.
5. Put the chops in the oven for 20 minutes.
6. Wipe the frying pan out, add a glug of oil and gentle sweat off the onion for 5 minutes.
7. Add the diced bacon and cook for another 5 minutes.
8. In goes the cabbage for another 5 minutes. Keep stirring so it doesn't burn.
9. Season the cabbage to taste then plate up.
10. In the frying pan add another glug of oil and fry the scallops on one side for 2 minutes.
11. While the scallops are cooking top the cabbage with the pork chops and garlic cloves.
12. Turn the scallops over and cook the other side for 1 minute.
13. Plate up! I like lots of black pepper with this dish so fill your boots and give it a good dusting.
Tips:
1. If you like crispy pork fat like us hold the chops with tongues skin side down in the pan for a minute or two during searing.
2. If you like your sauce a little thicker add a cornflower and water mix during the reduction phase.
