Pork is much maligned. People still overcook it, making it more suitable for soles of shoes than the table. You can cook good quality pork to medium rare and live to tell and even write about it. I talk about that more below. Anyway to this recipe. Thick pork chops look great, and are supremely filling. For this, the pork can roast gently in the oven or quickly and be done in minutes, the choice is yours. The sweet, collapsing apple and the rich crusty pork meat are sublime.
- 4 pork chops, good thick ones with lots of fat.
- salt and freshly ground black pepper.
- a good glug fruity olive oil.
- 1 large onion, peeled, chopped.
- 4 eating apples, each cut into 8 wedges.
- a few fresh sage leaves (only a few they can be overpowering).
- a dozen juniper berries, squashed using the back of a knife.
- a glass of good dry cider.
- Preheat the oven gas 6/ 200c
- Season the chops well with salt and freshly ground black pepper.
In a large shallow ovenproof pan, heat the olive oil and put the chop in rind
side down, and start it getting crispy. Fry the chop on each side for a minute
or two making then crusty and golden brown, then get them out of the pan.
- Add the onion to the same pan, let them brown a little, then add the
apple, sage leaves and the juniper berries.
- Add the chops back into the pan, and tucking them among the apples
and onions. Pour over the cider, enough to just cover the ingredients, season
to taste and place in the oven for about half an hour, or until the pork and
apple are cooked.
Somthing While You Are Waiting
We have been eating pork medium rare since about 2003. More than that it began in the US. It is not a new thing at all, and if it is good quality pork should not be a problem. For more about it you can read this article . If you would like to know more about juniper berries, other than they are good for gin, then go here.