Pork Chop and Vegetable Roast with Cider Gravy

In this recipe pork chops are roasted over a selection of root vegetables to make a substantial, but speedy, roast ideal for week-night cooking. The vegetables can be changed to suit different tastes, or you can use just potatoes and onions. The Roaster can be used on the hob to make a delicious, cider-flavoured gravy.

RECIPE INFO

Serves 6

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INGREDIENTS

  • 450g carrots, cut into large chunks
  • 450g celeriac, cut into large chunks
  • 650g roasting potatoes, cut into even sized chunks
  • 4 tablespoons vegetable oil
  • 2 medium-sized red onions, cut into quarters
  • 6 large sage leaves
  • 6 fresh bay leaves
  • 3 garlic cloves, halved
  • 6 lean, on the bone, loin pork chops
  • Freshly ground black pepper

For the cider gravy

  • 1 heaped tablespoon plain flour
  • 250ml dry cider
  • 250ml hot, brown stock
  • 1 level teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper

METHOD

Preheat the oven: 190˚C.

Put the prepared carrots, celeriac, potatoes and a little salt into a large saucepan. Cover with boiling water, bring back to the boil and simmer for 4 minutes. Drain well.

Heat the oil in the roaster. Tip the blanched vegetables and red onions into the hot oil and spread them evenly. Put the sage leaves, bay leaves and pieces of garlic amongst them; season with a little black pepper. Roast for 20 minutes.

Meanwhile, slice away the rind of each chop if necessary and then snip the fat at 1cm intervals, to stop the chops from curling during cooking.

Remove the pan from the oven and stir the vegetables. Lay the pork chops over the top of the vegetables and drizzle with a little oil and seasoning. Return the pan to the oven and roast for a further 35 – 40 minutes, until the chops are golden brown and tender. Transfer the chops and vegetables to warmed serving dishes and keep hot.

Place the roaster over a medium heat on the stove top. Stir the flour into the oils and residues in the pan and cook, stirring, until all the oils are absorbed. Gradually add the hot stock, cider and Dijon mustard. Stir until boiling and thickened. Season to taste.

Serve the roasted vegetables and chops with the cider gravy and a green vegetable.

 

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