Recipe Corner:

Serves 2

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Ingredients

• 2 Wicks Manor English Pork Chops*

• 250ml Our Very Own Chicken Stock*

• 2 heaped tablespoons sour cream or full-fat crème fraiche • 15g butter

• 1 pink lady apple, cut horizontally to create ½ cm round slices, with seeds removed

• 1 heaped tablespoon wholegrain mustard

• Salt and freshly ground black pepper

• Rapeseed oil or Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil*

• New (chat) potatoes for mash and cooked savoy cabbage to accompany*

* Available at sashasfinefoods.com

Instructions

1. Heat a large heavy-based, non-stick pan over medium-high heat. 2. Oil and season the chops. Place them in the hot pan.

3. Cook for 2 minutes on each side, plus another 2 minutes on the fat edge to ensure the chops are beautifully browned. Remove from the pan and set aside on a plate under foil.

4. Wipe the pan of any blackened bits, drizzle with a little oil and melt in the butter over a medium heat.

5. Once foaming, add the apple slices and cook for 2½ minutes per side until softened and golden, but still retaining a little bite. Remove from the pan.

6. Add the chicken stock, sour cream or crème fraiche, and mustard to the pan. Whisk until blended. Bring to a gentle simmer.

7. Return the pork to the pan and simmer uncovered for 5 minutes, turning the chops once halfway through until the meat is just cooked. Do not overcook the pork as it may turn tough.

8. Transfer the chops to plates, pour over the sauce and add the apple slices.

9. Serve with mashed potato and cooked savoy cabbage.

“This recipe is a creamy and indulgent weeknight dinner for two, perfect for impressing a loved one.”