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Telegraph

Pork chop with burnt apple sauce, cider jus, cider mustard and grilled spring onions

This is spring on a plate: thick pork chops grilled over fire, served with a smoky burnt-apple sauce, a tangy cider mustard and a glossy pan jus. Fat spring onions are blackened on the grill and split open to reveal their soft, sweet insides. It's ideally done outside over fire or on a hot griddle for that essential smokiness. Requires soaking time. Overview Prep time 20 mins Cook time 45 mins Serves 4 Ingredients For the cider mustard 2 tbsp yellow mustard seeds 2 tbsp brown mustard seeds 100ml dry cider 1 tbsp cider vinegar 1 tbsp honey For the burnt-apple sauce 3 sharp apples (Bramley or Russet), halved 1 tsp sugar cider vinegar, to taste For the pork 4 thick, bone-in rare breed pork chops (250–300g each), rind removed neutral oil For the jus 150ml dry cider 300ml good chicken stock 1 tsp Dijon mustard 1 tsp cider vinegar knob of cold butter For the spring onions 8 large spring onions, trimmed 1 tbsp olive oil Method Step For the cider mustard, toast 2 tbsp yellow mustard seeds and 2 tbsp brown mustard seeds in a dry pan, then combine with 100ml dry cider, 1 tbsp cider vinegar, 1 tbsp honey and some seasoning. Let them soak for at least 4 hours or overnight. Blend slightly if you prefer a smoother texture, or leave whole. Step For the apple sauce, heat a cast-iron pan or place 3 apple halves cut-side down on the grill of a barbecue. Cook until the cut side is deeply blackened and the apples are soft, about 6-7 minutes. Scoop out the flesh, discard the skins and cores, and mash with 1 tsp sugar and a splash of cider vinegar. Adjust to taste. Step Rub 4 thick, bone-in rare breed pork chops with neutral oil and season well. Cook over a hot barbecue or griddle pan for 4-5 minutes each side, until nicely charred and just cooked through. Rest under foil while you finish the rest.