For valentines day the meat of choice was the humble Pork Chop, I am not really skilled in cooking thick pork chops so I consulted youtube and found a great teaching video - See - Gordon Ramsey cooks Pork Chops.
For the Pork & Apple Sauce
2 large thick cut Pork Chops
1oz coarse salt
2 tbsp fresh thyme leaves
freshly ground black pepper to taste
2 Apples, preferably Bramley, peeled, cored and chopped
1¾oz unsalted Irish butter
2-4 tbsp organic brown sugar
4 tbsp grapeseed oil
For the wilted kale and heritage carrots
2 bunch baby heritage Carrots trimmed and washed
2 tsp organic brown sugar
3½oz unsalted butter
2½oz curly Kale roughly chopped
- First season the Pork Chop with salt and pepper. Make incisions along the fat side, this prevents the Pork Chop shriveling up while cooking. Wrap in cling film with some thyme and set aside.
- To make the Apple sauce, put the apples, butter and 2-3 tablespoons of water in a saucepan, cover and cook for 5-10 minutes or until the apples have broken down. Stir in the sugar and season with a little salt. Mash, set aside and keep warm.
- For the Wilted Kale and Heritage Carrots: Take Carrots, peel and chop in chunks, put the carrots in a deep frying pan with the sugar and 14fl oz water and cook for 6-8 minutes, or until tender. Heat the butter in a frying pan and once melted add the kale with two tablespoons of water and cook until wilted. Mix in the carrots and finish with salt and a tablespoon of butter.
- In a hot frying pan add grapeseed oil and add Pork Chops when smoking hot. Cook Pork Chops on one side (do not touch) for at least 5 minutes until heavily seared. Place on fat side and render off all fat, continue until all sides have been cooked for 4-5 minutes. Add butter and baste until cooked.
- Arrange on plate with Pork Chop topped with the Apple Sauce and juices of the Pork Chop.