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 onions, sliced

• 2 apples sliced

• 2 cloves of peeled garlic

• 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 sliced apple and sauteed onion on top of the pork chops. Add in garlic cloves.

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 medium heat 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, then remove the chops with some apples and onions. You can use the skimmed fat (or butter if you prefer) 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!