Dead easy and super-flavourful. Ask your butcher to cut thick chops (bone in) from the pork shoulder. They are full of good connective tissue, allowing them to cook lower for longer, resulting in a juicy and super tender roast.
Ingredients
| 250 g | Dried apricots |
| 1 | Granny Smith apple |
| 1 | Fennel bulb |
| 1 | Lemon, freshly zested |
| 1 handful | Fresh thyme |
| 3 | Bay leaves |
| 1 head | Garlic, cloves peeled, optional |
| 2 | Pork chops, from the pork shoulder, approximately 630g each (Main) |
| 2 bottles | Ginger ale, or Gingerella, 330ml each |
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Directions
- Pour boiling water on to dried apricots, cover and leave to soak until soft. Peel and coarsely chop the apple and fennel bulb.
- Add to a large roasting dish with the lemon zest, fresh thyme, and bay leaves. You can also add garlic cloves, if you're feeling frisky! Toss all together with the drained apricots in a baking dish.
- Liberally season pork shoulder chops with sea salt and pepper. Sear them quickly in a very hot grill pan, to colour both sides.
- Nestle chops on top of the veges and pour over Gingerella (or ginger ale). Use a little of the Gingerella to deglaze the hot pan first!
- Place in a 170C oven and roast for 3-4 hours, basting frequently, until the liquid has all but evaporated and the chops are tender. Turn them over at halftime.
- Slice and portion meat to serve, smothered in the apricot sauce.
