Bramley Apple, Rosemary, and Thyme Pork with Flaked Aleppo-peppered Potato Wedges
Aromatically herbed pork and apple, served with hot-peppered potato wedges on caramelised onion.
Ingredients (Serves 2)
4 Pork loin steaks (or pork chops)
1 Bramley apple, cored and sliced into rings.
2 Maris Piper potatoes, each cut into 6 wedges
1 Red onion
Dried aleppo pepper (or spicy pul biber, or chilli powder)
Freshly ground black pepper
Dried Rosemary
Dried Thyme
Vegetable Oil
Beans to serve
Apple sauce
Equipment
Oven-proof dish
Baking tray
Steps
Heat the oven to 220c / 220c Fan
Slice the onion into rings and put them in the bottom of the oven-proof dish.
Cut the potatoes lengthways, and then cut each half into three wedges. place them on top of the onions.
Drizzle the potatoes with oil, and sprinkle with black peper and Aleppo (or pul biber or chili powder) to taste.*
When the oven is ready, put the potatoes and onion in the oven for 15 minutes. (The onion will soften and caramelise as it cooks).
Meanwhile arrange the pork steaks on a baking tray with an apple ring on each. (You may only need half a slice each if the apples are big). Brush with oil.
Generously sprinkle the pork and apples with the Rosemary and Thyme.
When the potatoes have been cooking for 15 minutes add the pork and apples to the oven and cook for a further 25-30 minutes or until thoroughly cooked.
Serve with beans or mixed vegetables and helping of Bramley Apple Sauce.
*The idea is to get a contrast between the aromatic herbs on the pork and sweet apple, and the spicy heat of the potatoes.
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