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.