Serves: 2
Ingredients:
Tesco Finest Chef's Collection Blush Double Pork Chop
Tenderstem broccoli, to serve (optional)
new potatoes, to serve (optional)
You will need: a pair of tongs, small saucepan, sharp knife
Method:
1. Preheat oven to 220°, fan 200°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided and place fat side up. For best results, scrunch up foil into two balls and position either side of the pork chop to help it stand.
3. Place in the centre of the pre-heated oven and cook for 40 minutes for maximum succulence. Baste regularly to intensify the flavour. Rest for 5 minutes before serving.
4. While the pork is resting, heat the unopened charcutière sauce sachet in a saucepan of simmering water for 2 minutes. Remove, and allow to stand for 2 minutes.
5. To carve, run a sharp knife between the two bones to create two equal pork chops.
6. To plate, open the charcutière sauce and pour onto the plate. Place the sliced pork chop on top and drizzle with the apple and brandy chutney.
Wine pairing: This delicate pork chop brilliantly with Valle De Leyda Chardonnay, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.