Ingredients

500ml of chicken stock
330ml of pale ale
sprig of thyme
sprig of sage
4 pork chops
salt
ground white pepper
150ml of rapeseed oil
1kg new potatoes
100g of RLBP 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

Serves

4

Method

An amazing recipe combining the taste of succulent pork and rich herby Black Pudding, Pale all gravy and new potato wedges.
Adam Gray

1. Bring the Chicken stock to the boiled and allow to reduce by half. In a separate pan bring the pale ale to the boil and reduce to a third.
2. Add the reduced ale into the reduced chicken stock pan, along with the thyme and sage. Bring back to the boil and simmer gently for 10–15 minutes. Sieve to remove herbs then set aside for later.
3. Preheat the oven to 200°C/gas mark 6 about
4. Heat a frying pan to a medium heat, season the pork chops on both sides with the salt and white pepper. Add about 50ml of the rapeseed oil to the pan.  Seal the Pork chops on both sides until Golden Brown.
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. Place the new potatoes in a saucepan and add water. Bring to the boil and simmer gently for 3-4 minutes
7. Drain the potatoes into a colander, once cool enough, slice into 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,
9. Add the black pudding pieces and cook for 2-3 minutes. Turning occasionally.
10. Add the sliced red onions and the baby carrot pieces and fry everything together for another 2 minutes.  Add chopped parsley.
11. 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
12. 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