4  Thick cut Pork chops

800g Maris piper potatoes

1 cooking apple

1 large  bulb of garlic

3tbsp butter

milk

300 ml cider

1tbsp Dijon mustard

200 ml chicken stock

 

For pork chop marinade

 

1tbsp Thyme

1 tbsp Cumin

1tbsp whole grain mustard

3tbsp Olive oil

Salt

 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 4

 

1. Take whole bulb of garlic still with inner layer of skin and cut head of garlic, drizzle wit olive oil, wrap in foil and roast for 20 mins

2. Melt a knob of butter in pan, add chopped apple and cook for 10-15 mins until soft,

3. Boil potatoes, strain and add 2tbsp butter, 4 tbsp milk, season with salt and pepper,

4. Whilst garlic is roasting and apple is sautéing

5. Season chops with salt and pepper. Mix thyme, cumin, whole grain mustard and olive oil, brush onto the pork chop

6. Put griddle pan on medium to high heat. Brown the rind by using tongs to stand the meat on there side in the pan  for 3 minutes, this will render down some of the fat and give a lovely brown colour.

7. Lay the chops in the pan for approx 3 mins on each side set aside in foil and place in oven on low heat to keep warm.

8. Melt knob of butter in pan

9. Add chopped shallots stir for approx 2 mins until softened then add chicken stock water and add cider and scrape any remains of pork chops and stir well, reduce to half.

10. Whilst sauce is reducing

11. Remove roasted garlic from skins and mash into potato along with the sauted apple