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Pork Chop with Stuffed Baked Apples, Roasted Shallots and Boulangère Potatoes

Pan-seared pork chops served alongside slow-roasted stock-infused potatoes, caramelized onions, and Calvados-soaked fruit stuffed apples.

DinnerPorkPotatoesMain CourseRoastApples
Estimated Nutrition
Calories
1092.1
kcal / serving
2184.2 kcal total
Carbs
117.2g
per serving
234.3 g total
Fat
44.3g
per serving
88.6 g total
Protein
56.2g
per serving
112.4 g total
Cook Time
120
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Demerara Sugar
CondimentsSauces
100
ml
Pork Jus
Or gravy
Dairy
10
g
Butter
Knob of butter for greasing
Fruits
25
g
Raisin
25
g
Sultana
2
piece
Apple
Bramley, peeled, cored, and halved
Liquids
450
ml
Chicken Stock
4
tbsp
Calvados
Apple brandy
Meat
2
piece
Pork Chop
NutsSeeds
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
0.25
tsp
Mixed Spice
Ground
0.25
tsp
Cinnamon
Ground
25
g
Hazelnut
Blanched and crushed
2
tbsp
Flat leaf Parsley
Chopped
OilsFats
1
tsp
Oil
For drizzling
2
tbsp
Olive Oil
Vegetables
850
g
Potato
Peeled and sliced thinly
400
g
Onion
Peeled and sliced thinly
2
piece
Shallot
Banana Variety, whole with skin on

Method

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