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Available for over a year

Pan fried pork chops with caramelised apples - and a creamy leek, chestnut mushroom and bacon sauce . Recipe:- serves 2 people Tbsp rapeseed oil 2 British Pork chops 1 large fresh sprig of rosemary and a fresh sprig of sage 3 garlic cloves squashed leaving skin on, salt and cracked black pepper to season 1 or 2 British royal gala apples sliced into wedges without the core 2 tbsp of slightly salted butter Sauce:- 1 large leek sliced thinly (1/2 cm thickness) 2 rashers of smoked bacon chopped into small chunks 2-3 chestnut mushrooms chopped roughly 2-3 tsp of dijon mustard 1/2 pot of chicken gel pot stock 1/4 500ml bottle of dry apple cider 1/3 of a 300ml pot of double cream Few turns of cracked black pepper Serve with some shredded British kale with a knob of butter. Method :- Preheat oven to 190c In a frying pan, pan fry the pork chops on a medium to high heat. Add in the herbs and garlic. Once the pork chops are almost done and has a nice brown colour on both sides, pop into a dish into the oven. In the same frying pan, fry of the apples with butter until starting to colour on both sides and place into the dish in the oven with the pork chops. In the same frying pan, fry the leeks, give a stir for a minute or two and add the bacon and repeat. Then add the mushrooms and again give every thing a stir for a minute or two. Pop in the chicken stock gel and mustard and coat the ingredients. Again stirring to coat. Then add your cider and cook down a little so the alcohol evaporates slightly. Add in your double cream and after 2 minutes the sauce will be fine. To serven - take out your pork chops, place into the plate or bowl and place the apples by the side, then add your kale on the other side and drizzle your sauce.