Friday, October 8, 2010

Baked pork chops with caramelised apple

I did this one the other day. I looked in the freezer, saw some rather large pork chops, and had an Idea (intentional capitalisation). It worked well, because I used the same sauce I baked the pork chops in for the spare ribs the kids had, and it was snazzy enough for the guest we had for dinner, too (I found out she'd be eating with us at 430 in the afternoon)

  • 1 large pork chop per adult
  • 2 pork spare ribs per child
  • 2 potatoes per person
  • 6 rashers bacon
  • Ginger (grated)
  • cinnamon (ground)
  • bourbon (eyeball this bit)
  • Brown sugar (around 1 cup, not firmly packed)
  • 4 large green apples, peeled and diced roughly
  • 2oz (60g) butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon grated ginger

  1. Mix bourbon, a good measure of cinnamon and a good measure of grated ginger with the brown sugar. Add some water if you think it needs it.
  2. Pour over the pork chops (and spare ribs) and turn them a few times while you're chopping up the potatoes.
  3. Cook the potatoes for smashing in plenty of boiling, salted water.
  4. AT THE SAME TIME put the pork into a moderate (180C) oven to cook while you're doing everything else.
  5. Melt butter in heavy based frying pan, add in the apples, and start the caramelise them. Add in the brown sugar, cinnamon and ginger. Coat the apples well in the resulting caramel sauce, and reduce heat as much as you can.
  7. Cook bacon your preferred way (oven, under the grill in the oven, microwave - just make sure it's crunchy)
  8. Smash the potatoes with a good helping of butter, and season sparingly. Add in the crumbled bacon, and a good handful of cheese.

Serve it all up on a plate, with plenty of Wet Ones nearby

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