Three Ways With… Yorkshire Pork Chops

Yorkshire Pork Chops

Significantly larger and meatier than most pork chops, our Yorkshire Pork Chops are a real treat! Rather than simply grilling the chops, why not try them in one of these recipes tonight?

Yorkshire Pork Chops With Fennel
Pork and fennel is a traditional Italian pairing, but we like to use Yorkshire pork chops for a taste of home!

12 new or salad potatoes, scrubbed and sliced
2 fennel bulbs, chopped into wedges
1 red pepper, halved, deseeded and chopped into wedges
1 red onion, peeled and sliced
4 sprigs of thyme
4 cloves of garlic, peeled and finely sliced
300mls hot chicken or vegetable stock
4 Yorkshire pork chops
Serves 4

1) Heat the oven to 200C or Gas Mark 6.
2) Place potatoes, fennel, pepper, thyme and garlic in a large roasting dish.
3) Pour the stock over the vegetables and cover with foil before baking in the oven for 30 minutes.
4) Remove the foil and nestle the pork chops in amongst the veg. Season with salt and pepper.
5) Return the dish to the oven and cook for 20-30 minutes, or longer if your chops are especially thick.
6) Serve with seasonal greens.

Yorkshire Pork Chops with Gooseberries
The sharp flavour of the gooseberries works well at cutting through the fat of the pork whilst complementing the sweetness of the meat. For an alternative, try using rhubarb when in season.

4 Yorkshire pork chops
2 tbsp rapeseed oil
A few sprigs of thyme
2 cloves of garlic, smashed
Salt and pepper, for seasoning
200g fresh gooseberries
2-3 tbsp of honey
Serves 4

1) Preheat your oven to 190C or Gas Mark 5.
2) Drizzle 1 tbsp of rapeseed oil over the pork chops, season and rub into the meat.
3) Place a large frying pan over a high heat. Once hot, place the chops in to cook for around a minute on each side and until golden.
4) Transfer the chops to an ovenproof dish and tuck the garlic and thyme around them.
5) Place the dish in the oven and roast for around 15 minutes.
6) Take the dish out of the oven and add the gooseberries. Drizzle the honey over and stir to coat everything.
7) Return the dish to the oven for a further 15-20 minutes, whilst occasionally checking and adding a little water to the dish if it looks dry at any point.
8) Once the chops are cooked through and the gooseberries are soft, serve with roast potatoes and freshly steamed greens.

Yorkshire Pork Chops Cooked With Plums, Soy and Chilli
Hugh Fearnley-Whittingstall’s recipe for chicken and plums with soy is delicious, but we’ve adapted it for our Yorkshire pork chops.

4 Yorkshire pork chops
1 tbsp rapeseed oil
1–2 fresh chillies, roughly chopped
4 garlic cloves, peeled and roughly sliced
8 plums, halved and stoned
3 tbsps soy sauce
Salt & pepper, for seasoning
Serves 4

1) Preheat your oven to 200C or Gas Mark 6.
2) Place the pork chops in a roasting dish. Drizzle with the oil and season.
3) Roast for 30 minutes or so, turning halfway.
4) After 30 minutes, take the dish out of the oven and add the chillies and garlic. Turn the pork again.
5) Return to the oven to roast for a further 10 minutes.
6) After the 10 minutes, add the plum halves to the dish and drizzle everything with the soy, along with a little water if needed.
7) Return the dish to the oven for 10–15 minutes and until the plums are soft and yielding.
8) Take the dish out of the oven, baste the pork with the juices and cover the dish with foil before leaving to rest for around 15 minutes.

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