50 Minutes
Pork Chops in Cider Sauce with Rice, Potato and Parsnip Cakes & Beet Chutney

Pork Chops in Cider Sauce with Rice, Potato and Parsnip Cakes & Beet Chutney

Pork chops in a creamy onions and cider sauce with a rice potato and parsnip cake lightly flavoured with rosemary and thyme. Served with a red onion and beetroot chutney.

How it's doneDirections

Step 1

Set the oven to 220C 425F or gas mark 7

Step 2

Peel and grate the beetroot

Step 3

Peel the red onion(s), chop in half, cut each half into thin slices.

Step 4

Add the beet, red onion and caraway seeds into a pan with a splash of olive oil. Cook until soft, stirring regularly.

Step 5

Peel the potatoes, place the potatoes in the pan cook gently till the potatoes are soft.

Step 6

20 Minutes

Add the balsamic vinegar, brown sugar to the beetroot mixture. Cook for 20 min stirring occasionally.

Cook until the mixture is thick and syrupy.

Add cayenne pepper, taste and season with salt and pepper if necessary.

Step 7

Peel and grate the parsnips.

Step 8

Wash and finely chop the fresh rosemary.

Step 9

Wash and remove the thyme leaves from their stalks.

Step 10

Drain the potatoes. Chop potatoes roughly.

Add the precooked rice, the parsnip, herbs and the cream stir to mix the ingredients. Taste and season with salt and pepper if necessary

 

Step 11

20 Minutes

Lightly coat the baking tray with oil using a pastry brush, oil the inside of the pastry ring using a pastry brush.

Pack the potato mixture into the pastry rings and brush the top with oil bake in the oven for 20 mins or until golden brown.

Step 12

Check the potato cakes when they are lightly brown.

Step 13

Peel the onion cut in half, cut each half into thin slices.

Step 14

Heat the olive oil in the frying pan, add the onions.

Cook until lightly caramelised, remove from the pan and set aside.

Step 15

Remove the fat from the pork chops and salt the fat and place in the oven to crisp up.

Step 16

Seal the pork chops cooking till the chops are golden brown.

Step 17

Check the pork fat and if brown and crunchy remove and set aside

Step 18

Return the onions back to the pan, add the cider cook until half the cider has evaporated.

Step 19

Check the pork is cooked by ensuring that the juice runs clear when you stick a knife into the pork.

Add the cream, taste and season with salt and pepper if necessary. Heat through until the sauce thickens

Step 20

Remove the potato, rice cakes from the oven, remove the pastry rings carefully.

Step 21

Serve the pork chop with the sauce, the potato cakes and a large tbsp of beet chutney

Pork chop recipe created by SoCook. Accompaniments are from the vegetarian recipe book by Dennis Potter – Paradisio seasons

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 large Knife
  • 1 Frying Pan
  • 1 Small Pan
  • 1 Garlic Crusher
  • 1 Baking Tray
  • 3 three inch Pastry Rings
  • 1 Pastry Brush
Ingredients
  • 250 grams Beetroot
  • 250 grams Red Onions
  • 1/2 tbsp Caraway Seeds
  • 1 pinch Ground Nutmeg
  • 50 ml Balsamic Vinegar
  • 50 grams Brown Sugar
  • 1/2 tsp Cayenne Pepper
  • 50 grams Precook Long Grain and Wild Rice
  • 250 grams Potatoes
  • 100 grams Parsnips
  • 1 sprig Fresh Thyme
  • 1 spring Fresh Rosemary
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 pork Chops
  • 20 grams Butter
  • 1 Onion
  • 200 ml Cider
  • 2 tbsp Olive Oil
  • 250 ml Single Cream
  • 1 tsp Black Pepper
  • 1 tsp Salt

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