Pork Chops and Crackling (with golden potatoes and fluffy apple sauce)
Cooking pork chops can sometimes be tricky – you want to render down the fat and turn the rind into beautiful crackling, but the chop itself can then become overcooked. This recipe (and cooking tip) will result in the perfect combination of tender juicy pork, crunchy crackling and the most delicious decadent potatoes roasted in pork fat served with a tangy, fluffy apple sauce you make with baked apples.
Ingredients
1 pork chop per person
1 Granny Smith apple per person
1 medium potato per person
olive oil
white wine vinegar
salt and pepper
Method
Preheat the oven to 180°C. Start the sauce by placing one granny smith apple for each person on a tray and roast in the oven for 45-60 minutes or until soft. Remove and set aside.
Allow one chop per person. Use a sharp knife and remove the pork rind from the chop taking some of the fat with it. Preheat the oven to 250°C and liberally salt the skins. Lay them flat, fat side down, on a heavy baking tray. Place them in the oven and cook for 20 minutes to start the crackle process and render some fat.
Allow one medium potato per person. Peel the potatoes and cut into 5mm thick slices. Lift the pork rind and place the potatoes underneath. Lay rind over the top of the potatoes and cook for 15 minutes. Reduce heat to 180°C for 30 minutes or until golden brown. Remove the potatoes and rind which will now be a delicious crackling.
Meanwhile, season the chops with salt and pepper. Grill them on the BBQ or a grill plate by cooking on medium heat for 4 minutes, flip, cook another four minutes, flip, cook for three minutes, flip and then another three minutes. Allow to rest, covered, in a warm spot.
While the pork is resting, carefully spoon out the cooked flesh of the apples and thoroughly mix with one tablespoon of olive oil for each apple, one teaspoon of wine vinegar and a little salt and pepper to make a sauce.
Arrange potatoes, pork chop and crackling on a plate together with a side dish of the apple sauce. Serve with a side of fresh garden greens and a glass of chardonnay, Gamay or pinot noir.
