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Foodie Thursday

Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?

Matt has sports news, Rebecca is on the money, and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 5 Dec 2013 17:05

Apple Fed Pork, Cooked in Cider & Apple Juice

Pork Chop with Parsley Broth

by James Mackenzie of The Pipe & Glass, Beverley, East Yorkshire 

from ‘On the Menu’ (Face Publications)

 

Use a cloudy scrumpy cider & always buy a little more than you need, to have a chilled glass or two with the dish.  This recipe is a real one-pot wonder, very much an Italian-style dish brought back home by using the English smoked bacon & scrumpy cider.

 

Serves 4

Prep time:  15 mins

Cooking time:  110 mins

 

Ingredients

4 pork chops

2 white onions

1 leek

2 cloves garlic

1.2L cider (Nigel used 600ml cider & 600ml apple juice)

1L clear chicken stock

8 rashers of smoked bacon (ideally thick cut or buy 200g smoked lardons)

1 Granny Smith apple (or a tart alternative) 

300g white haricot beans, pre-soaked & cooked

1 bunch fresh flat-leaf parsley

 

Method

 

1.

Pre-heat the oven to 150C/gas mark 2.

2.

Remove the skin from the chops & colour in a frying pan, then place in a deep, flame-proof, casserole dish.

3.

Sweat the peeled & sliced onions, chopped leek & crushed garlic in the frying pan, deglaze with about 250ml of cider & reduce by half.

4.

Pour the onion mix over the pork & add the rest of the cider, plus the apple juice, & the stock, & bring to the boil.

5.

Chop the smoked bacon into lardons & add to the casserole dish, place a tight-fitting lid on & cook in the oven for 90 mins, depending on the size of the chops.

6.

Cut the apple into small pieces & add to the pot along with the cooked white beans.

7.

Cook for a further 5 mins on the hob, check the seasoning & finish with the chopped parsley.

8.

This dish is perfect served with some crusty bread or lovely buttered greens.

 

Nigel's Top Tips

  • Use a cloudy scrumpy cider & always buy a little more than you need, to have a chilled glass, or two with the dish. 

  • Make sure your casserole dish, particularly if it's Le Creuset (cast iron is fine), can be place directly on a hob.

  • This dish can easily be cooked using only cider – 1.2L (so there's bit left over), or apple juice if you prefer it alcohol free.

 

 

 

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