ROAST PORK CHOP RECIPES

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PORK CHOP RECIPES - BBC GOOD FOOD



Pork chop recipes - BBC Good Food image

Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.

Provided by Good Food team

Number Of Ingredients 1

ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES



Roast pork belly recipe | Jamie Oliver recipes image

An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.

Total Time 3 hours 10 minutes

Yield 6

Number Of Ingredients 10

1.3 kg piece of higher-welfare pork belly
15 g fennel seeds
100 ml olive oil
2 carrots
2 sticks of celery
1 bulb of garlic
2 onions
½ a bunch of fresh thyme
1 bottle of white wine
75 g plain flour

Steps:

    1. Preheat the oven to its highest temperature.
    2. Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
    3. Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
    4. Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
    5. Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
    6. Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
    7. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
    8. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
    9. Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
    10. Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
    11. Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

Nutrition Facts : Calories 647 calories, FatContent 41.7 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 22 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre

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    1. Place the pork chops, skin-side down, on a chopping board. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
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