Sat, 28 April 2018
Chef Brian McDermott, author of ‘Donegal Table’, shares this delicious recipe!
(serves 4)
ingredients:
4 Pork Chops
4 Sprigs Fresh Thyme
Drizzle of rapeseed oil
Fresh ground black pepper
1 Red Apple
50g Brown sugar
40g butter
50ml Water
method:
1. Brush pork chop on both sides with oil. Season with black pepper. Add sprigs of fresh thyme.
2. Heat a frying pan and place pork chops in pan and fry on both sides until you have a golden colour.
3. Transfer chops to a warm oven at 150 ° c for 4 minutes.
4. Core the apples leaving skin on.
5. In the same frying pan add the butter and place apple slices on the pan and sprinkle with brown sugar.
6. Turn over and sprinkle other side with sugar. Sugar will produce a sticky syrup consistency in the pan.
7. Add water and serve the toffee apple on top of the pork chops.
