Phil's juicy pork chops
Phil Vickery's here to start the week with a quick and easy dinner that’s on the table in under 30 minutes.
Phil shows us how to perk up our pork chops with his classic pork and apple combo!
Juicy pork chops
Serves: 4
Ingredients
1 heaped tbsp table salt
1 heaped tbsp sugar
4 x 2-3cm thick pork chops, de-rinded
vegetable oil, to cook
4 tbsp cornflour, arrowroot or tapioca starch
Method
Mix the salt and sugar together really well. Spoon half of the mixture evenly over the four chops.
Turn the chops over and repeat with the other half of the mix, then leave for 20 minutes, turning again after 10 minutes.
After 20 minutes, rinse off under cold running water and pat really dry with kitchen towel.
Heat a large frying pan with a little oil, then dust each chop with a little starch on both sides, don’t go mad, just a light dusting.
Place straight into the hot oil and gently cook for 5-6 minutes, turn over and cover loosely with a little foil then pop under a hot grill or in a hot oven for a further 5-6 minutes.
Once just cooked remove the pan from the oven, and leave to rest for 10 minutes under the foil. Serve.
NB if cooking chops with no bone, there is no need to pop under the grill or in the oven, just cook through in the frying pan.
Apple sauce
Serves: 4
Ingredients
About 200ml cold water
2 large Bramley apples, peeled and cored
2 desert apples, any variety will do, peeled and cored
juice and finely grated zest of 1 large lemon
75g castor sugar depending on the sweetness of the apples
50g unsalted butter
salt and freshly ground black pepper
Method
Place the water, chopped apples, lemon juice, salt, pepper and sugar into a small saucepan. Cook gently for 15 minutes until the apples are soft and pulpy and you have a nice thick stew.
Season with a little extra salt, pepper, sugar and the butter. Remove from the heat and cool, then add the lemon zest and serve.
Sautéed sweetcorn
Serves: 4
Ingredients
4 large sweetcorn
vegetable oil, to cook
Salt and freshly ground black pepper
Method
Using a very sharp knife, cut the sweetcorn down the centre of each husk, then in half again, making 4 long pieces.
Heat the oil in a large frying pan. Season the corn well with salt and pepper.
Place into the warm oil, ear side down. Gently sauté until you have a little colour, turning occasionally. I sometimes pop the pan into a hot oven (220C gas 7) to cook through.
Once cooked, remove from the pan and cool for 5 minutes. To eat pick up and bend the corn, makes it so much easier to eat.