1 rosemary sprig, leaves picked and finely chopped
100g/3½oz cheddar, grated
100g/3½oz parmesan, grated
50g/1¾oz salted butter, plus extra for greasing
sea salt and freshly ground black pepper
For the cime di rape
2 tbsp olive oil
50g/1¾oz cime di rape, stalks chopped, leaves left whole
½ tsp fennel seeds
1 lemon, zest only
For the apple sauce
2 Bramley apples, cored, peeled and chopped
100g/3½oz dates, stones removed
1 lime, juice and flesh chopped
To make the pork chops, preheat the oven to 220C/200C Fan/Gas 7.
Place the butter and oil in a hot frying pan, add the pork chops rind side down and cook for 2 minutes. Add the sage leaves, then cook on each side for 2 minutes and then place in the oven. Roast for 2 minutes on one side, then baste the chop with the butter and then roast for 2 minutes on the other side, until cooked through. These times may vary depending on the size and thickness of the chop. Allow to rest before serving.
To make the turnip and celeriac gratin, preheat the oven to 180C/160C Fan/Gas 4. Place the turnip and celeriac in a large bowl. Season with salt and pepper and add the cream, garlic and rosemary. Add all of the cheddar and half of the parmesan and mix well.
Lightly grease a 30x20cm/12x8in baking dish with butter. Tip the contents of the bowl into the dish and press down. Scatter the remaining parmesan over and dot the butter on top, cover with kitchen foil and bake for 40 minutes. Remove the foil and bake for a further 10-15 minutes, until the vegetables are tender (a knife can be easily inserted through the layers) and the top is golden-brown.
To make the cime di rape, heat a frying pan over a medium heat, add the oil and cook the stalks for 2 minutes. Add the fennel seeds and the leaves and a touch of water and cook until wilted. Finish with the lemon zest.
To make the apple sauce, place all of the ingredients in a saucepan and cook for 10-15 minutes or until soft.
Serve the pork with the gratin, cime di rape and apple sauce.
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