PORK CHOP APPLE SAUCE RECIPE RECIPES

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PORK & APPLE SAUCE | PORK RECIPES - JAMIE OLIVER



Pork & apple sauce | Pork recipes - Jamie Oliver image

Total Time 50 minutes

Yield 2

Number Of Ingredients 11

2 green eating apples
1cm piece of ginger
150 g brown rice
200 g small carrots
200 g tenderstem broccoli
220 g piece of lean higher-welfare pork fillet
1 whole nutmeg for grating
8 leaves of fresh sage
olive oil
2 oranges
2 tablespoons natural yogurt

Steps:

    1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
    2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
    3. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
    4. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
    5. Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
    6. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
    7. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

Nutrition Facts : Calories 579 calories, FatContent 10.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 90 g carbohydrate, SugarContent 28.3 g sugar, SodiumContent - g salt, FiberContent 9.2 g fibre

PORK MEATBALL RECIPE | JAMIE OLIVER RECIPES



Pork meatball recipe | Jamie Oliver recipes image

Mighty meatballs get the super-food treatment with epic gravy and bread for dunking.

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 14

1 bunch of fresh mint (30g)
1 x 400g tin of cannellini beans
450g higher-welfare pork fillet
2 heaped teaspoons wholegrain mustard
50g porridge oats
olive oil
2 red onions
2 eating apples
1 tablespoon Worcestershire sauce
2 tablespoons plain wholemeal flour
1 litre organic chicken stock
4 wholemeal buns
30g Cheddar cheese
100g watercress and/or rocket

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
    3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
    4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
    5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
    6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
    7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
    8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
    9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
    10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.

Nutrition Facts : Calories 591 calories, FatContent 15.7 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 49.1 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 1.5 g salt, FiberContent 13 g fibre

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PORK & APPLE SAUCE | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving
    1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
    2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
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    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
    3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
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