Roasted Saddleback pork chop with black pudding and new potatoes

by Adam Gray
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4
45 minutes

Ingredients

Gravy

  • 500ml of brown chicken stock
  • 330ml of pale ale, such as Camden pale ale
  • 1 sprig of thyme
  • 1 sprig of sage

Pork

  • 4 pork chops, preferably saddleback
  • 150ml of rapeseed oil
  • 1kg new potatoes
  • 100g of black pudding, peeled and cut into 1cm pieces
  • 1 red onion, peeled and sliced
  • 6 baby carrots, peeled and cut into 1-2cm pieces
  • 1 tbsp of curly parsley, chopped
  • salt
  • ground white pepper

Method

1
Place the chicken stock in a saucepan, bring to the boil and allow to reduce by half. In a separate pan bring the pale ale to the boil and reduce to a third of the quantity
  • 500ml of brown chicken stock
  • 330ml of pale ale, such as Camden pale ale
2
Add the reduced pale ale to the pan of reduced chicken stock, along with the fresh thyme and sage. Bring back to the boil and simmer gently for 10–15 minutes. Pass through a fine sieve to remove the herbs and set the gravy aside until needed
  • 1 sprig of thyme
  • 1 sprig of sage
3
Preheat the oven to 200°C/gas mark 6
4
Heat a cast iron frying pan to a medium heat, season the pork chops on both sides with the salt and white pepper. Add 50ml of the rapeseed oil to the pan then seal the pork chops on both sides until golden brown
  • 4 pork chops, preferably saddleback
  • salt
  • ground white pepper
  • 50ml of rapeseed oil
5
Transfer the whole pan to the preheated oven. After 4 minutes, turn the chops over and continue cooking for a further 6-8 minutes
6
Meanwhile, place the new potatoes in a saucepan and cover with cold water. Bring to the boil and simmer gently for 3-4 minutes
  • 1kg new potatoes
7
Drain the potatoes into a colander and leave to stand for a few minutes. When cool enough to handle, slice the potatoes into even wedges
8
Heat a large non-stick frying pan to a medium heat and add the remaining rapeseed oil. Fry the potato wedges until golden brown all over, then add the black pudding pieces and cook for 2-3 minutes. Turn the black pudding pieces over with a spoon throughout, to ensure they are evenly cooked
  • 100ml of rapeseed oil
  • 100g of black pudding, peeled and cut into 1cm pieces
9
Add the sliced red onions and the baby carrot pieces and continue to fry everything together for another 2 minutes and then add the chopped parsley
  • 1 red onion, peeled and sliced
  • 6 baby carrots, peeled and cut into 1-2cm pieces
10
Check the seasoning with the salt and pepper, then transfer all the fried ingredients to a tray lined with kitchen paper to drain off any excess oil. Once the pork chops are cooked, place on a tray to rest
11
To serve, warm through the reserved gravy, slice the pork chops then place one on each plate and scatter the rest of the ingredients over the top. Drizzle some of the gravy over each plate and serve
  • 1 tbsp of curly parsley, chopped