Pork chops recipe

Name: Pork chops recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) Butter; 1 tbsp Olive Oil; 250 g (8.8oz) Bramley apple, peeled, cored and chopped; 750 g (26.5oz) Potatoes, peeled and cut into chunks; 4 Free-range pork chops; 1 Pinch of crushed sea salt and freshly ground black pepper; 150 g (5.3oz) Parmigiano Reggiano, shavings - For the herb crust; 2 tbsp Dijon mustard - For the herb crust; 25 g (0.9oz) Brioche - For the herb crust; 2 tbsp Flat leaf parsley, chopped - For the herb crust; 1 tbsp Rosemary leaves, chopped - For the herb crust

Servings: persons

50 g (1.8oz) Butter
1 tbsp Olive Oil
250 g (8.8oz) Bramley apple, peeled, cored and chopped
750 g (26.5oz) Potatoes, peeled and cut into chunks
4 Free-range pork chops
1 Pinch of crushed sea salt and freshly ground black pepper
150 g (5.3oz) Parmigiano Reggiano, shavings - For the herb crust
2 tbsp Dijon mustard - For the herb crust
25 g (0.9oz) Brioche - For the herb crust
2 tbsp Flat leaf parsley, chopped - For the herb crust
1 tbsp Rosemary leaves, chopped - For the herb crust

1
Preheat the oven to 200C/400F/gas mark 6.
2
Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15 minutes until just tender.
3
Remove from the oven and set aside.
4
Bring a large pan of salted water to the boil, add the potatoes and boil for 15-20 minutes until tender.
5
Drain well and mash with the 50g of butter.
6
Season with crushed sea salt and freshly ground black pepper and fold in the cooked apple.
7
Keep warm.
8
Using a sharp knife, score the skin of the chops (this will help the chops to crisp while cooking) and season with crushed sea salt and freshly ground black pepper.
9
Heat the oil in a large ovenproof frying pan.
10
Add the chops and cook for 1 minute on each side to seal.
11
Transfer the pan to the oven and cook for 7 minutes.
12
For the herb crust, break the brioche into pieces and place in a food processor and blitz for 30 seconds to reduce it to fine crumbs.
13
Add the parsley and rosemary and blitz for a further 15 seconds.
14
Place the mix in a dish.
15
Remove the chops from the oven, brush with mustard.
16
Lay the pork chops in the crust mix.
17
Place on a baking tray, crust side up, sprinkle with Parmigiano Reggiano shavings.
18
To serve, divide the bramley mash between warmed serving plates, top each portion with a chop.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 50 g (1.8oz) Butter, 1 tbsp Olive Oil, 250 g (8.8oz) Bramley apple, peeled, cored and chopped, 750 g (26.5oz) Potatoes, peeled and cut into chunks, and more.

Yes, Pork chops recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!