Ingredients
1 tbsp olive oil
2 pork chops
1 onion, finely chopped
2 cloves garlic, finely chopped
3 small apples, chopped
1 tbsp light muscavado sugar
Black pepper
1 red pepper, sliced
1 green pepper, sliced
1 bottle dry cider
2 large potatoes, cubed
2 slices black pudding
1/2 tbsp olive oil
1/2 tbsp extra virgin olive oil
Heat 1/2 tbsp of olive oil in a heavy-bottomed frying pan over a high heat. Sear the chops well on both sides and put aside, then turn the heat down to medium.
At this point, I prefer to trim the fat from the chops.
Add another 1/2 tbsp of oil. Add the onions, garlic and apples, then stir in the sugar and add black pepper to taste.
Add the peppers, fry lightly, then return the chops to the pan and pour over the cider. Reduce the heat to a simmer and reduce the cider to a thick sauce.
Boil a saucepan of water. Add the potatoes and reduce to a simmer.
Heat 1/2 tbsp of oil and fry the black pudding on both sides.
Drain the potatoes and add the extra virgin olive oil to the saucepan - off the heat - along with the pudding. return the potatoes to the pan, stir and then mash well, mixing the pudding in with the potato.
