Pork chops and gooseberries

Pork and gooseberries
Pork and gooseberries

Pork and apple is the obvious flavour pairing but gooseberries work just as well, adding a lovely tanginess against the sweetness of the pork. The combination of the cider, thyme and mustard add a real depth of flavour to the gravy – great for mopping up roasted veg. This recipe serves 4.

Pork and gooseberries recipe

4 pork chops
2 punnets of gooseberries
4 cloves garlic, slightly crushed
A glug of good olive oil
Half pint of cider
A bunch of thyme
1 tsp whole grain mustard
1 tbsp brown sugar
Salt and black pepper

Season the chops with salt and black pepper

Heat the olive oil in a pan and fry the rind of each chop for a good head start to getting them crisp.

Fry each side for 3-4 minutes to get the outside nice and golden.

Add the garlic to the pan with the pork juices, and brown a little before adding the cider, gooseberries, sugar, mustard and thyme. Allow the sauce to reduce and the gooseberries to break down for a few minutes.

Serve with a heap of roasted veg or mashed potato.


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