Pork Chops with Tarragon Sauce and Granny Smith Apple

 

Serves 2

• 1 x Granny Smith Apple
• 4 x 150gr Pork Chops
• 5ml Dry French Tarragon
• 10ml Butter
• 15ml Corn Starch(Maizena)
• 60ml Chicken Stock
• 60ml Dry Apple Cider
• 120ml Fresh Cream
• 2.5ml Olive oil
• 2.5ml Barbecue Spice
• 2.5ml Brown Sugar
• White pepper
• Salt to taste

Cut the rind off the Chops. Spread the rind flat on a clean cloth big enough to fold over the strips. Put something heavy on top and let it dry out for at least 30 minutes.

Season Chops with Salt
Heat a pan on high heat and once hot add Butter and fry Chops 1 to 2 minutes each side till brown, take it out and leave on a plate.

Slowly heat Chicken Stock, Cream, 60ml Cider and Tarragon in a sauce pan and let it cook slow for 5 minutes. Mix Maizena and 30ml Cider and whisk into hot mixture. Season with extra Salt if needed and White Pepper. Take off heat once thickened. Pour into an oven proof dish big enough to fit the 4 chops. Put Chops on top of the sauce. Bake in preheated oven 190 Degrees Celsius normal oven and fan oven 170 Degrees Celsius for 8 minutes.

Take Pork Rinds and mix with the Olive Oil. Put on a rack of an oven pan, season with Salt and Barbecue Spice and grill in oven till crispy. This can also be done in an airfryer.

Core the Apple and cut 4 slices (rings). Paint with Olive Oil. Heat griddle pan and fry both sides. Put on oven plate, sprinkle lightly with brown sugar and bake in oven till just soft.

Put Chops on a plate, pour the sauce over. Top with Apple Slices and Crackling on top. Serve with Smashed Baby Potatoes and Vegetables or a refreshing Green Salad.

Served with Kaalvoet Meisie