Pork Chops Recipe with Toffee Apple by Brian McDermott

This pork chops recipe is from Brian McDermott from the Donegal Table Cookbook.

Pork is one of the most underrated meats available. For years it’s been served overcooked and, unsurprisingly, that’s given it a bad name.

When you cook pork properly, you’ll find it’s succulent and tasty. Trust me: served with toffee apple, it’s a treat of a meal in fifteen minutes.

Serves 4

Ingredients:

4 pork chops
Drizzle of rapeseed oil
Freshly ground black pepper
4 sprigs of fresh thyme
1 red apple
40g butter
50g brown sugar
50ml water

Method:

1. Preheat the oven to 150°C/300°F/Gas Mark 2.
2. Brush the pork chops on both sides with oil and season with the black pepper. Add the sprigs of fresh thyme.
3. Heat a frying pan and fry the chops for 3 minutes on each side until they are golden. Transfer them to a tray and place in the warm oven for 4 minutes.
4. Core the apple, leaving the skin on, and cut into 4 slices.
5. Place the pan you fried the chops in over a medium heat and add the butter. Place the apple slices in the pan and sprinkle with half the brown sugar.
6. Cook for 2 minutes, then turn over and sprinkle the other side with the rest of the sugar. Cook for a further 2 minutes. The sugar will turn a sticky, syrupy consistency. Add the water to the pan and allow the sugar to caramelise.
7. Serve a toffee apple slice on top of each pork chop.

RECIPE FROM DONEGAL TABLE BY BRIAN MCDERMOTT

Brian McDermott has built a national reputation as a chef on one simple belief – that tasty, healthy food based around traditional recipes and local produce is something every family can make and enjoy.

Every family can enjoy this collection of achievable, affordable and accessible recipes celebrating the best of Donegal’s warmth and traditions.

Whether it’s cooking freshly-caught mussels for the fishermen at Greencastle pier or sharing his skills with others at his cookery school, Brian loves to celebrate the best of his home county’s warmth and traditions.

Brian McDermott Brian McDermott

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