• Jo Marsden

Pan-Roasted Bone in Pork Chop, Cornish Cyder Braised Cabbage, Mini Roasties, Pink Lady Apple Jus

Updated: Apr 15

I love to serve this robust dish with honey-roasted chantenay carrots, and al dente Brussel sprouts, especially in the Wintertime. It all works so well together, the Pink Lady Apple & Cyder Jus is sensational with the Pork and mini garlic roasties. I've broken down each step below, so you can mix and match the components of this dish.



Full Recipe Below and #YouTube Video out soon:

Pan-Roasted Bone-In Pork Chop Ingredients:

  1. Large Bone-In Pork Chops (1 x per person)

  2. Olive Oil

  3. Butter

  4. Rock Salt / Black Pepper

  5. Garlic Cloves

Pan-Roasted Bone-In Pork Chop Method:

Take your chops out of the fridge 10 mins before cooking. Lightly cover in olive oil and season well with rock salt and black pepper on each side, rolling the chops in the seasoning and oil. Heat up a large pan with a glug of olive oil and place your bone in pork chops into the pan and fry on a high heat to seal the meat, making sure you turn every few mins and render out the fat on the side of the chop.


Meanwhile, heat your oven to 180C, chuck a few knobs of butter and a couple of crushed garlic cloves into the pan, and baste the chops. Pop them into the oven for 20 mins to finish the cooking, turning once. Set aside to rest for a few mins and serve with the Pink Lady Apple Jus.


Cornish Cyder Braised Cabbage Wedge Ingredients:

  1. Large cabbage (4 portions per cabbage)

  2. Butter

  3. Red Onion

  4. Carrots

  5. Cornish Cyder

  6. Chicken Stock

  7. Rock Salt / Black Pepper

Cornish Cyder Braised Cabbage Wedge Method:

Take your Cabbage and cut into 4 x wedges, cutting from the root and removing a few of the outer leaves. Wash well and place into a deep roasting tray. Chop a red onion into quarters and chuck into the tray along with a few chopped carrots. Prepare some chicken stock and pour this into the roasting tray, halfway up the cabbage wedge's, top this up with Cornish Cyder just before the top of the wedge's.


Season well, add a few knobs of butter and cover with tin foil. Bake in the oven for around 25-30 mins at 180C or until the cabbage is soft. Remove from the stock and finish for a few mins in the oven or over a chargrill to slightly char and crips the outside leaves. Season to taste and serve.


Mini Garlic Roast Potato Ingredients:

  1. Maris Piper Potatoes

  2. Olive Oil

  3. Fresh Garlic Cloves

  4. Rock Salt / Black Pepper

Mini Garlic Roast Potato Method:

Take your Potatoes, cut off each end and roughly peel, leaving some of the skin on. Cut these into small chunks or rounds. Wash these well and pop into boiling salted water until slightly soft. Drain and chuck into a colander and 'chuff' to create nice edges, allow these to cool for 10-15 mins.


Take a roasting tray and cover with olive oil 1/3rd of the way up, place in an oven at 210C to warm up for a few mins. Pop the cooled mini roasties into the hot oil and season well with rock salt and pepper. Roast in the oven for around 30 mins, turning every 10 mins. Crush 2 -4 cloves of fresh garlic and chuck them in with the mini roasties. Roast for another 5 mins turning often, drain the excess oil, season again and serve.


Honey Roasted Chantenay Carrots Ingredients:

  1. Bag of Chantenay Carrots

  2. Olive Oil

  3. Clear Honey

  4. Rock Salt / Black Pepper

Honey Roasted Chantenay Carrots Method:

Take your Carrots, cut the ends off, and peel, chuck into a roasting tray, ideally ceramic / glass or stone and not metal if possible. Drizzle with olive oil and season well with rock salt and black pepper. Roast in the oven at 200/210C for 15-20 mins, turning regularly. Remove from the oven and drizzle with clear honey, roll the carrots in the honey and roast again for another 10 mins turning regularly until the carrots turn golden.


Season well and serve.


Pink Lady Apple and Cornish Cyder Jus Ingredients:

  1. 4 x Pink Lady Apples

  2. 1 x Red Onion

  3. 2 x Carrots

  4. 1 x Parsnip

  5. 2 x Fresh Garlic Cloves

  6. Cornish Cyder

  7. Chicken Stock

  8. Soy Sauce

  9. Rock Salt / Black Pepper

  10. Olive Oil

Pink Lady Apple and Cornish Cyder Jus Method:

Take a deep roasting tray, drizzle with olive oil, chop and de-core the apples, peel and chop the red onion, carrots & parsnip and peel and crush the garlic. Chuck all this into the roasting tray and season well, drizzling with a little more olive oil. Roast this in the oven at 210C for around 20 mins until the apples soften down. Now top up with Cornish Cyder and a little Chicken Stock. Cook this for a further 30 mins.


Take from the oven and place on the hob on a low heat, mash everything down, add a splash of soy sauce and season a little, slowly adding a little more chicken stock to dilute whilst whisking. Simmer this down for 10 mins until it's nice and thick, pass through a sieve into a pan and keep on a low heat until serving.






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