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Pot-roasted pork chops in cider with shallots and peas

Pot-roasted pork chops in cider with shallots and peas

Name: Pot-roasted pork chops in cider with shallots and peas
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 bone-in pork chops; 400g whole shallots; 4 fresh rosemary sprigs; 2 tbsp olive oil; 500ml scrumpy cider; 4 smoked streaky bacon rashers, chopped; 1 tbsp redcurrant jelly; 300g frozen petit pois

Easy
April 2011

Easy
April 2011

Serves 6
Hands on time 40 mins, plus 30 mins to reheat and finish

This pot-roasted pork recipe is a simple make-ahead main course that produces succulent meat every time.

Nutrition: per serving

Calories: 309kcals
Fat: 15.3g (4.5g saturated)
Protein: 27.2g
Carbohydrates: 10.7g (6.9g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 309kcals
Fat: 15.3g (4.5g saturated)
Protein: 27.2g
Carbohydrates: 10.7g (6.9g sugars)
Salt: 0.8g

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Ingredients

6 bone-in pork chops
400g whole shallots
4 fresh rosemary sprigs
2 tbsp olive oil
500ml scrumpy cider
4 smoked streaky bacon rashers, chopped
1 tbsp redcurrant jelly
300g frozen petit pois

6 bone-in pork chops
400g whole shallots
4 fresh rosemary sprigs
2 tbsp olive oil
500ml scrumpy cider
4 smoked streaky bacon rashers, chopped
1 tbsp redcurrant jelly
300g frozen petit pois

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the chops, shallots and rosemary in a roasting tin. Season, drizzle with the oil and roast for 20 minutes until golden.
Add the cider and bacon, stir in the redcurrant jelly, then return to the oven for 10 minutes.
Cool completely, then spoon into a suitable container and freeze.
Thaw completely, then tip back into a roasting tin. Cover the tin with foil and reheat for 20 minutes. Remove the foil, stir in the peas and cook for 10 minutes until piping hot. Discard the rosemary stalks. Serve with the mash and gratin.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the chops, shallots and rosemary in a roasting tin. Season, drizzle with the oil and roast for 20 minutes until golden.
Add the cider and bacon, stir in the redcurrant jelly, then return to the oven for 10 minutes.
Cool completely, then spoon into a suitable container and freeze.
Thaw completely, then tip back into a roasting tin. Cover the tin with foil and reheat for 20 minutes. Remove the foil, stir in the peas and cook for 10 minutes until piping hot. Discard the rosemary stalks. Serve with the mash and gratin.

delicious. tips

To cook without freezing, add the peas at the end of step 2, then cook for 10 more minutes and serve. Soak the shallots in boiled water for 10 minutes to make the skins easier to peel.

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