Nike Reid served up tasty pork chops with cider glaze, spiced apple sauce, pork jus and crackling on Saturday Kitchen.<\/p>\n
The ingredients are: 2 bone-in pork chops, 350\u2013400g each, 3\u20134cm thick and fat cap scored at 1cm intervals, 2 tsp olive oil, 20g unsalted butter, 1 garlic clove, lightly crushed, 2 fresh thyme sprigs, sea salt and freshly ground black pepper, For the cider glaze, 150ml dry cider, 1\u00bd tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp light brown sugar and 10g unsalted butter, cold.<\/p>\n
For the spiced apple sauce: 1 Bramley apple, peeled, cored and cut into 1cm cubes, 2 eating apples, cored and cut into 1cm cubes with skin on, 50g caster sugar, 50ml apple juice, \u00bd tsp ground cinnamon, pinch ground cloves, 1 star anise, \u00bd tsp ground ginger, 2 tbsp chardonnay vinegar, 1 tsp lemon juice, sea salt and freshly ground black pepper.<\/p>\n
For the pork jus: 1\u20132 tbsp olive oil, 1 small or \u00bd large shallot, peeled and finely chopped, 50ml dry cider, 250ml good-quality pork stock, 1 tsp apple cider vinegar and 5g unsalted butter, cold.<\/p>\n
For the crackling: 200g pork skin, thoroughly dried, from the pork chop and sea salt.<\/p>\n