SEARED PORK CHOPS WITH BAKED APPLE AND CHERRY RELISH

Preparation time 15 mins Cooking time 30 mins Serves 4

2 cloves garlic, smashed

2 tsp sea-salt flakes

3 sprigs rosemary, leaves

picked and chopped

4 grinds black pepper

3 Tbsp extra virgin olive oil 4 free-range mid-loin pork chops, rind removed, fat on (about 350g each) Juice of 1/2 lemon

Sprigs of watercress, to garnish

BAKED APPLE AND

CHERRY RELISH

4 Golden Delicious apples,

peeled, cored, quartered

1 red onion, sliced into

5mm-thick rings

2 Tbsp dried cherries 300ml dry apple cider

100g butter, chopped

2 pinches saffron threads Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional) or lidded barbecue to 170°C.

STEP 2 To make relish, in a baking dish just large enough to snugly fit ingredients, put the apple, onion and cherries, then pour over cider. Toss to combine. Scatter over butter and saffron, then season. Bake or barbecue uncovered for 30 minutes, or until apples are tender. Set aside.

STEP 3 Meanwhile, use a mortar and pestle to grind garlic and salt until almost smooth. Add rosemary, pepper and 1 Tbsp of the oil. Stir to combine, then set aside.

STEP 4 Using a sharp knife, score pork fat in 2cm increments, then season well. Heat remaining oil in a wide heavy-based frying pan over high heat.

Add chops and cook for 4 minutes. Turn and cook for 3 minutes. Smother chops in garlic mixture on 1 side, flip for 20 seconds, then flip back and continue cooking for 1 minute. Pour over juice and remove from heat. STEP 5 Serve pork with apple and cherry relish and watercress.