Friday night pork with cider and olives.
Friday night I was looking in the fridge to see what there was, looking for a bit of inspiration. We had a pack of pork chops which Hana had bought a few days before and needed using up. I sat down to have a think and get a bit of inspiration. I thought back to some of the foods we had in Greece and back in France. I thought of long and lazy sunny days, gorgeous weather and I wanted to make a dish with the colours and flavours of the Mediterranean brightening up a gray and rainy Friday night.
It seems like summer is never going to come to London this year. We have had the wettest June in just about forever and July has been no better. It doesn’t seem right turning on the heating or wearing a rain coat in what should be the middle of summer. I thought about the flavours of France and Greece and how I could marry them. Both use pork a lot which is a good thing. I had an Idea for a base recipe but couldn’t quite get it to come together properly in my mind so I went to the supermarket to see if I could get inspired.
I wandered around the supermarket and ended up in the beer aisle, well I thought Cider always goes well with pork so a bottle went in the basket. Its a classic combination pork and cider and I to keep with the Mediterranean theme I bought Stella Artois Cidre. When I think of food’s of the Med two ingredients always come to mind, tomatoes and olives, so these both went in the basket too. I always have a well stocked herb and spice rack so went to the check-out and back to the kitchen.
I was pleased with how well this dish worked. The pork, cider and olives all go really well together. The sweetness of the sauce really compliments that of the roasted tomatoes and peppers. The olives cut through the sweetness and bring add a real depth. All I can say is yum! If you are having a summer like ours then this recipe will put summer on your plate.
Pork chops with cider and olives
- 2 bone in pork chops.
- cracked black pepper.
- 4tbsp olive oil.
- 100ml apple cider.
- 100ml vegetable stock.
- 1 jar of olives (with pits).
- 2tsp dried rosemary.
- 1 punnet of cherry tomatoes.
- 1/2 a yellow pepper, diced.
- 1/2 green pepper, diced.
- 2 cloves of garlic.
- Crusty bread to serve.
Preheat your oven to 180c. Heat 2tbsp of oil in a large frying pan and add the dried rosemary. Season the pork chops with the pepper. Prepare the tomatoes and peppers to roast. When the oil is hot add them to the pan and brown on both side. This should take about 5 minutes, then add half the olives.
Pour in the cider and the vegetable stock. Bring to the boil and reduce to a simmer. Cook gently for 25 – 30 minutes gradually reducing the liquid down. Whilst the chops are cooking toss the vegetables in 2tbsp of olive oil. Pop them in an oven proof dish and into the oven for 20-25 minutes.
Turn the chops after 15 minutes and baste them every so often with the liquid. Toss in the remaining olives for the last 10 minutes.
Serve the chops with a portion of the olives and some of the lovely roasted vegetables. Drizzle the reduced sauce over the chops and olives. I served it all with some nice crusty bread and home-made, Hana-made Tzatziki (recipe coming soon)