Smothered Pork chops

Serves 2 Prepping Time 10 mins Cooking time 30 mins plus optional resting.

This is a simple recipe that can be made a day ahead. Just leave the chops in the stock overnight and make a gravy and reheat the next day. I use 1 onion and 1 apple per pork chop, so you can easily adjust the recipe to suit your needs. You can also use cornflour to make a gravy if you don’t want to make a roux.

Ingredients

• 2 Berkshire Pork chops

• 1/2 teaspoon salt

• 2 onion, sliced

• 2 apples sliced

• 2 cups good pork stock

• salt and pepper

Directions

1. Prepare the Pork: Score the pork fat on the chops, this stops them curling.

2. Sear the Pork: Use a cold pan and put on medium heat. Sear the pork chops for 3 mins on either side until browned. There's no need to add oil; the Berkshire pork fat will render and create a perfect searing surface.

3. Sauté Aromatics: Once the pork is seared, add the sliced onion Sauté for a couple of minutes until they begin to soften.

4. Add the apple and onion: Put the apple and onion on top of the pork chops

5. Season with salt and pepper

6. Add Pork Stock. Add enough stock to cover the chops.

7. Put a lid on the pan and cook on med for 30 mins.

8. Rest the Pork: Leave the pork in the stock, I leave mine for at least 2 hours. This allows the meat to reabsorb its juices and remain tender. You can even leave it overnight for a more flavorful result.

9. Make the Gravy: Skim the fat off the top of the stock and remove the chops with some apples and onions.. You can use this fat or butter to create a roux by whisking it with flour in a separate pan. I use a stick blender to liquidize my stock, then I gradually whisk it into the roux and cook until it thickens into a rich gravy. Season with salt and pepper to taste.

10. Enjoy!