Well hello there. Long time no post.
I’d like to have a good excuse for having not written up any new recipes, but truth be told I’ve been pretty lazy. I’ve not felt inspired to cook recently and have been rehashing old recipes which I can assure you wouldn’t have been especially inspiring.
Yesterday was A Man’s first day in his new (permanent!) job and I had intended to cook him something exotic, exciting and celebratory for tea. That never quite occurred, but what I cooked instead was I think a resounding success. It was a slightly different take on an old favourite of ours – pork topped with cheese and apple. The apple came from my parents’ garden (more on that in a later post) and the cheese was a tomato chutney cheddar, which added something a little unusual to the proceedings.
The griddle is A Man’s latest kitchen toy, but as I cook more often than he does I pinched it to use for this recipe. It was a leaving gift from his former colleagues, and is cast iron and purple and brilliant. I love the excuse to use it on the hob and under the grill 🙂
Griddled cheesy pork chop
1 bulb fennel
Handful of mushrooms
Pork chops or steaks
- Warm plates in a fairly low oven.
- Heat a little olive oil in the griddle on a medium-high hob. Slice the fennel into 8(ish) pieces, leaving the core intact to keep the leaves together. Trim the stems from the mushrooms.
- Place the fennel and mushrooms in the griddle and drizzle with a little olive oil. Season with salt and pepper and turn regularly, until they have started to brown nicely.
- Once the veg is cooked through, either push it to the sides (if the griddle is large enough) or transfer to a warm plate. Place the pork on the griddle to start cooking.
- Peel and core the apple and grate with the cheese, mixing together well. Turn the pork after a couple of minutes and add some butter to the pan. Top the pork with the cheese mix and pop under the grill to brown.
- Transfer the pork to the warm plate and return the griddle to the hob. Once the juices have started to foam, add a generous slug of cider. Reduce by around half.
- Plate up the pork and veg. Swirl the griddle to ensure the sauce is well mixed and pour over the top. Serve immediately.