lovely way to introduce yourself to the local flora and fauna.
Having had a super time at the at the Maltings, make the short journey to Aldeburgh. Park in the bustling High Street and head for the Blue Flag, shingle beach. Aldeburgh has plenty of landmarks, among which the Martello Tower, 16th century Moot Hall and the somewhat controversial, but none the less striking scallop sculpture, errected as a tribute to the composer Benjamin Britton, are probably the most well known.
Fish and chips are synonymous with this little seaside town too; I have never visted and not seen a long, but patient queue, snaking its way down the pavement outside either of the towns two fish and chip eateries. There are many other lovely places to eat too; one of my favorites is The Lighthouse, which is always a delight to visit, with wonderful service.
Today I have digressed somewhat from my cake theme. However we all love this supper, so I thought I would share it with you all. This is a lovely recipe that everyone devours with gusto!! It takes about 30 minutes to prepare and a further 30 minutes to cook.
Suffolk Pork Chops and Caramalised Apples
- 4 x 200g/7oz Pork Chops
- 4 tsp sea salt flakes
- 2 tbsp extra virgin olive oil
- 2 medium onions, peeled and finely chopped
- 150g/5oz smoked chopped bacon
- 1 bouquest garni
- 300g/10½oz button mushrooms
- 300g/10½oz shallotts, peeled, cooked for ten minutes, then drained and refreshed in cold water
- 4 Cox's apples peeled, cores removed, quartered
- 4 tbsp muscovado sugar
- 500ml/17½fl oz Suffolk cider
- 4 tsp Suffolk mustard
- 400ml/14fl oz double cream
- Roll the fat sides of the pork chops in the salt flakes.
- Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside.
- Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes.
- Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).
- Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised.
- Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency.
- To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve.
Even my fussy eaters like this!! This will feed 4 people with ease!! I serve with Nigella's bread-sauce flavoured potao gratin (Feast) and seasonal vegetables.