Pork Chops with Bramley Apple and Rosemary Confit
I love Bramley apples for their uniquely English acidic flavour and, although a little unusual, pairing them with rosemary is very good indeed.
|2 good-sized (bone-in) pork chops|
|1 medium Bramley apple|
|1 smallish onion, halved and sliced|
|8 fl oz (200 ml) dry cider (I used Aspall)|
|1 tablespoon cider vinegar|
|1 level dessertspoon light muscovado sugar|
|1 dessertspoon rosemary leaves|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 6, 400F (200C).|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from A Year in My Kitchen
The confit comes first: wash the apple, then quarter, core and slice it into ¼ inch (5 mm) slices, leaving the skin on (we think leaving the skin on adds flavour).
Now place them in a medium-sized saucepan, and simply add half the sliced onion, half the cider and all of the vinegar and sugar. The rosemary leaves should be crushed on a flat surface with the back of a spoon to release their oil, then chop the leaves finely before adding them to the saucepan.
Then on to the heat, and as soon as the cider begins to bubble, give everything a good stir and turn the heat down to a very gentle simmer. Leave it to cook slowly without a lid for about 50 minutes to 1 hour, until the liquid has reduced down to nothing but a faint stickiness.
The pork chops need to be placed in a small roasting pan sitting on top of the other half of the onion. Season with salt and freshly milled pepper, then bake in the oven for about 40 minutes.
After that place the roasting pan (with the chops still in it) over direct heat, pour in the rest of the cider and let it bubble and reduce by about half. Serve the chops with the warm confit piled on top.
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Delia describes this as her best ever pork chops recipe...and it's easy to see why. The combination of wild mushrooms, creme fraiche and thyme is simply superb!
Pork and milk may sound like an unusual combination of ingredients, but in fact the two have a very long association. Try this Italian classic and you'll soon understand why!
This is a great recipe. The confit goes equally well with crispy roast duck, and is brilliant served with a rough pork-based pâté.
You won't believe quite how easy this recipe is: the traditional flavours of sage and apples complement the pork perfectly.
Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.
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