pork chops with apple and bacon compote
PREP TIME 10 mins, COOK TIME 25 mins
4 x 1in (2.5cm) thick boneless pork loin chops (about 6oz /175g each), butterflied, all fat removed
2 tbsp olive oil
2 tbsp unsalted butter
salt and freshly ground black pepper
For the compote:
1 small red onion, finely chopped
2 thick-cut smoked bacon slices, finely chopped
1 dessert apple, peeled, cored, and finely chopped
1 tbsp finely chopped sage leaves
1⁄2 cup hot chicken stock
1⁄4 cup half-and-half
1 tsp good-quality maple syrup
1 To butterfly a pork chop, place it on a chopping board. Using a sharp knife, make a horizontal incision, about 1in (2.5cm) deep, down the length of the chop. Make sure that the top and bottom layers are of uniform thickness. Once you’ve cut the entire length, cut deeper into the loin, pulling back the top layer as you go, until you are about 1in (2.5cm) from the edge. Open up the flaps, as you would a book, and lay them flat on the board. Remove any fat. Repeat for the remaining chops.
2 In a large, heavy-based frying pan, heat 1 tbsp each of the oil and butter. Season the pork chops well and pan-fry for 3–4 minutes on each side, until well browned and cooked through. If you only have room to fry 2 at a time, keep the cooked ones warm in an oven at a low temperature, loosely covered with foil, while you fry the rest, adding a little extra oil and butter, if necessary.
3 While the pork is resting, heat the remaining oil and butter in the pan. Add the onion and cook over medium heat for 5 minutes, until softened but not browned. Add the bacon and cook for 2 minutes, or until crisp. Finally, add the apple and sage, and cook for 2 minutes, or until the apple begins to soften.
4 Increase the heat and add the chicken stock. Allow the mixture to bubble up, then add the half-and-half and maple syrup. Reduce the heat to a low simmer and cook the compote for about 5 minutes, or until the liquid has reduced, leaving a thick, rich sauce. Adjust the seasoning, if necessary, and serve alongside the pork chops, with the mashed potatoes from p156 and the collard greens from p148.
When you are ready to serve the pork chops, carefully drain any cooking liquid that has gathered in the warming dish into the compote, for added flavor. If it makes the compote too thin, cook for a further 1–2 minutes to reduce the liquid.
|pork chops with apple and bacon compote|