Pork chops and spring greens

26 INGREDIENTS • 8 STEPS • 50MIN

Pork chops and spring greens

Recipe
Succulent pork, crispy crackling, sweet apple sauce and vibrant greens pair perfectly with our Classics Sauvignon Blanc, which has citrus notes and a hint of tropical fruit.
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Succulent pork, crispy crackling, sweet apple sauce and vibrant greens pair perfectly with our Classics Sauvignon Blanc, which has citrus notes and a hint of tropical fruit.
author_avatar
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.

50MIN

Total time

Ingredients

Servings
4
2 tbsp
butter
2 packs
(450 g)
Select Farms British pork chops
bones removed
2 cloves
M&S Remarksable Value garlic, crushed
1 sprig
rosemary, chopped
1 sprig
thyme
leaves picked
60 ml
M&S pure honey
1/4
M&S Remarksable Value lemon
juice only
3
Bramley apples, peeled, chopped
For the apple sauce
1/2
M&S Remarksable Value lemon
juice only
1 1/2 tbsp
caster sugar
1 tbsp
butter
For the sherry and mustard sauce
1
M&S British echalion shallot, finely chopped
1 clove
M&S Remarksable Value garlic, crushed
2 rashers
Select Farms dry cured smoked streaky bacon, finely chopped
up to 3 rashers
1 tsp
Dijon mustard
1 sprig
thyme
leaves picked
1 sprig
rosemary, chopped
150 ml
M&S Classics rich cream sherry
450 ml
chicken stock
100 ml
cream
For the greens
2 tbsp
butter
4 rashers
Select Farms dry cured smoked streaky bacon, chopped
1 tbsp
juniper berries, crushed
2 cloves
M&S Remarksable Value garlic, crushed
500 g
baby leaf greens, sliced
1/4
M&S Remarksable Value lemon
Love This Recipe?
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Pork chops and spring greens
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author_avatar
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
To make crackling, remove the rind from the pork chops (2 packs) and cut into two lengthways. Lay them flat between two heavy baking trays. Put into the oven and cook for 15 minutes.
step 3
Turn the oven down to 190°C/170°C fan/gas mark 5 and cook the rind for a further 10 minutes, or until golden and crispy. Remove from the oven, taking care in case any fat runs off.
step 4
To make the apple sauce, put the bramley apples (3), lemon juice (1/2), caster sugar (1 1/2 tbsp) and butter (1 tbsp) in a pan with a little water and cook over a medium-low heat until mushy.
step 5
Meanwhile, make the sherry and mustard sauce. Heat 2 tbsp olive oil in a pan, add the shallot (1), garlic (1 clove) and bacon (2 rashers) and cook until soft. Add the mustard (1 tsp), thyme (1 sprig) and rosemary (1 sprig), cook for 1 minute, then deglaze with the sherry (150 ml) and reduce by ½ . Stir in the stock (450 ml) and cream (100 ml), return to a simmer and reduce by ½. Season, strain through a sieve and set aside.
step 6
To cook the pork, heat 2 tbsp rapeseed oil and 1 tbsp butter (2 tbsp) in a large, heavy-based frying pan over a medium heat. Add the chops and garlic (2 cloves), season well and fry for 2-3 minutes on each side, until just firm. Add the remaining 1 tbsp butter, rosemary (1 sprig), thyme (1 sprig), honey (60 ml) and lemon juice (1/4), baste over the chops and cook for a final 2 minutes, then set aside.
step 7
Finally, cook the greens. Melt 1 tbsp rapeseed oil and 1 tbsp of the butter (2 tbsp) in a large frying pan over a medium-high heat. Add the bacon (4 rashers) and cook until beginning to crisp. Add the juniper berries (1 tbsp) and garlic (2 cloves) and cook for 1 minute before tossing in the greens (500 g). Stir-fry for 3-4 minutes until wilted. Squeeze over the lemon juice (1/4), stir in the rest of the butter and season.
step 8
To serve, divide the greens between four plates, followed by the apple sauce and pork chops. Drizzle each portion with the sherry and mustard sauce and top with two crackling strips.
step 8 To serve, divide the greens between four plates, followed by the apple sauce and pork chops. Drizzle each portion with the sherry and mustard sauce and top with two crackling strips.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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