Pork chops recipe

Directions

1. 1
   Preheat the oven to 200C/400F/gas mark 6.
2. 2
   Place the apple in an ovenproof casserole, add 1 tablespoon of water, cover and bake in the oven for 15 minutes until just tender.
3. 3
   Remove from the oven and set aside.
4. 4
   Bring a large pan of salted water to the boil, add the potatoes and boil for 15-20 minutes until tender.
5. 5
   Drain well and mash with the 50g of butter.
6. 6
   Season with crushed sea salt and freshly ground black pepper and fold in the cooked apple.
7. 7
   Keep warm.
8. 8
   Using a sharp knife, score the skin of the chops (this will help the chops to crisp while cooking) and season with crushed sea salt and freshly ground black pepper.
9. 9
   Heat the oil in a large ovenproof frying pan.
10. 10
    Add the chops and cook for 1 minute on each side to seal.
11. 11
    Transfer the pan to the oven and cook for 7 minutes.
12. 12
    For the herb crust, break the brioche into pieces and place in a food processor and blitz for 30 seconds to reduce it to fine crumbs.
13. 13
    Add the parsley and rosemary and blitz for a further 15 seconds.
14. 14
    Place the mix in a dish.
15. 15
    Remove the chops from the oven, brush with mustard.
16. 16
    Lay the pork chops in the crust mix.
17. 17
    Place on a baking tray, crust side up, sprinkle with Parmigiano Reggiano shavings.
18. 18
    To serve, divide the bramley mash between warmed serving plates, top each portion with a chop.