Pork Chops with Cider Glaze, Spiced Apple Sauce and Crackling

Step 01

Pat the chops completely dry and season generously. Cook fat-side down in hot oil for 3-4 minutes to crisp the fat then cook 3-4 minutes per side. Reduce the heat, add the butter, garlic and thyme and baste for 1-2 minutes until the pork reaches 60-62C on a thermometer then rest for 5 minutes.

Step 02

For the glaze, deglaze the pan with the cider and reduce by two-thirds. Stir in the vinegar, mustard and sugar then whisk in the butter off the heat until glossy.

Step 03

For the apple sauce, cook the Bramley apples, half the eating apples, the caster sugar, apple juice, cinnamon, cloves, star anise and ginger for 5-6 minutes until the Bramley collapses. Add the lemon juice, blend to a purée and season.

Step 04

For the jus, soften the shallot in oil then add the cider and reduce by half. Pour in the stock and simmer for 15-20 minutes until it coats the spoon then add the vinegar and whisk in the butter.

Step 05

For the crackling, season the dried pork skin strips generously with salt and roast on a wire rack at 240C/220C Fan/Gas 9 for 15-20 minutes until blistered and golden then break into shards.

Step 06

Slice the chops, brush with the cider glaze and serve with the apple sauce, jus, cubed eating apple and a shard of crackling.