The humble pork chop gets a makeover - Day 69 of 100 Food Stories.

Pork Chops with apples and leeks in balsamic gravy served with mashed carrot & parsnip and a simple cheddar mash.

​Having finished our immune boosting two weeks of nourishing food, the next 2 two weeks I am going to concentrate on using the larder of Irish natural ingredients and turning them into everyday family dishes. I am sure I will put a ‘ twist & spin ‘  on some, but there again that is part & parcel of the way I cook.
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I will explore our wonderful meat, fish, poultry, dairy, Artisan Irish cheeses,  Irish grown fruit & vegetables and create some exciting and as always nutritious meals.

​Pork Chops with apples and leeks with a balsamic gravy.

Ingredients:
​Serves 4. 
8 pork chops.
2 tablespoon rapeseed oil.
3 pink ladies, not peeled, cut into slices.
1 leek, cleaned & chopped.
2 tablespoons balsamic vinegar.
1 tablespoon dark brown sugar.
3 tablespoons cider.
100 mls of cream.
Seasoning.


Method:

1. Heat 1 tablespoon of the oil in a pan, & sear off pork chops on both sides. This will take about 5 minutes. Make sure to get the fatty rinds nice & crispy. Remove from the pan & set aside.
2.  Add the other tablespoon of oil to the pan ( no need to clean ) & add the leeks & apples. Cook for a few minutes until you get a nice colour on the apples.
3. Then add the balsamic, brown sugar & cider. Let it bubble for a few minutes.
4. Then add the cream, seasoning & chops back into the pan. Let it slowly bubble for another 5 minutes & then serve.

I have served this with mashed carrots & parsnip and a simple cheddar mash.