Monday, 19 May 2014

Pork Chop Bake

I'm so looking forward to Jo Wheatley's third book (I live in hope) as I have her two baking books, A Passion For Baking and Home Baking and both are comprehensive baking books with so many delicious recipes to try. Home Baking contains a chapter on supper bakes and I am pleasantly pleased as savoury recipes, are more to my pallete. I look forward to my evening meals every night and it's important for me that my last meal for the day is not only quick (mid-week) but also, substantial and flavoursome. Jo describes this dish as "Crisp crackiling, soft sticky apples: a real autumnal dish. The best thing is it only needs a very small amount of prep and then you pop it in the oven". I will also add that this dish is perfect all year around and the potatoes cook well and are given a golden tint when the pork chops are added to the potatoes, onions and apples. The subtle flavours come thorough in this dish and will be a winning meal for the whole family.
Here is how my pork chop bake turned out:

Pork chop bake

Pork chop bake pre bake

Recipe for Pork Chop Bake.
8 small potatoes
2 large red onions
2 eating apples ( I used granary smith)
4tbsp olive oil
4 pork chops
pinch of sea salt
1 bulb of fennel, trimmed

You will also need a large,  deep roasting tin and a griddle pan
Preheat the oven to 200C/400F/Gas Mark 6. Slice the potatoes in half horizontally, peel and chop the onions into quarters, and halve and core the eating apples. Put everything in the roasting tray, with half the olive oil and stir to coat. Place in the oven to roast for half an hour.
Meanwhile, prepare the pork chops by snipping the rind at 1cm intervals with scissors - this will make it go crispy when cooking - and rubbing the meat with the remaining olive oil and salt. Chop the fennel into wedges.
After the vegetable have been roasting for 20 minutes, place a griddle pan over a high heat and add the chops and fennel. Cook for 3 minutes on each side, before placing in the oven to finish for a further 10-12 minutes depending on the size of the chop.

I am sharing this recipe to Simple and in Season blogging challenge hosted by Ren from renbehan blog, this months theme is any seasonal Spring fruit and vegetables, as I have used Granary Smith apples I have met the challenge criteria.



  1. Oh this looks great. I am a big lover of pork chops and always looking for new recipes. Def one to try!


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