SERVES 4
PREPARATION 10 MINS
COOKING 1 HR 15 MINS
2tbsp olive oil
4 slices streaky bacon, roughly chopped
2 leeks, sliced
2 cloves garlic, crushed
1 Bramley apple, peeled and coarsely grated
4 sprigs thyme
1 bay leaf
4 pork loin chops
250ml (8fl oz) dry cider or apple juice
300ml (9½fl oz) chicken stock
1. Heat the oven to 180°C (gas mark 4). Heat the oil in a frying pan over a medium heat. Add the bacon, leeks and garlic and cook for 5 minutes.
2. Transfer to a roasting tin large enough to snugly hold the chops in a single layer. Add the apple, thyme and bay leaf and place the chops on top.
3. Pour over the cider and add enough stock to just cover the meat. Bring to the boil over a medium heat then cover with a lid or tin foil and transfer to the oven. Cook for 1 hour and 15 minutes, or until tender, removing the lid about 20 minutes before the end of cooking time to colour the meat.
USEFUL TIPS
This is great to make ahead of time. Chill, skim off any fat and reheat. Look for pork from breeds like Gloucester Old Spots.