On Tuesday, as I was only cooking for myself, I decided to use up a pork chop that I had in the freezer. I made a simple sauce for it that was a variation on one that I’d made before – the combination of apple juice, lemon juice and greek yoghurt gives the sauce a piquant, sharp and sweet flavour than compliments the pork beautifully. I served this (to myself! How pretentious does that sound!) with roasted asparagus, wasabi mash and steamed black cabbage. It’s a lovely, tasty little recipe and easy to do. Once prepared it only takes about 20 minutes to cook.
1 pork chop
100ml of unsweetned apple juice
1 tablespoon of Greek yoghurt
Juice of half a lemon
Salt and black pepper to taste
For the wasabi mash
1 large baking potato, peeled and quartered
1 tablespoon of olive oil
A knob of butter
A good squeeze of wasabi paste
6 asparagus stems
A handful of fresh basil leaves
A little olive oil for drizzling
Freshly ground sea salt
Pre-heat the oven to 200.
Boil the potato for 20 minutes or so, until tender.
Season the pork chop with salt and black pepper. Heat some olive oil and a small knob of butter in a frying pan and cook the chop for 5 minutes of so until browned on both sides.
Add the apple juice to the frying pan and cook for a further minute. Remove the chop from the frying pan and place in a small metal roasting dish. (I lined the dish with tin foil as it makes it easier to contain all of the juices.)
Continue to cook the apple juice until reduced by half, then stir in a knob of butter, a tablespoon of Greek yoghurt and the lemon juice. Stir well to combine and then pour over the pork chop.
Cook in the oven for 20 minutes until the sauce is thickened and the pork is cooked.
Place the asparagus in some foil, grind some sea salt over the top and then drizzle with olive oil. Shake to combine and place in a small metal roasting dish and pop in the oven for 20 minutes along with the pork.
When the potato is cooked, drain and then allow to steam dry. Return to the saucepan and mash, adding olive oil and a knob of butter. Once the potato is well mashed and smooth stir in a squeeze of wasabi paste.
Steam the black cabbage for 7 minutes or so. Serve all together with the apple, lemon and yoghurt sauce poured over the meat.