- 25g/1oz unsalted butter
- 4 Bramley apples, peeled and cut into chunks
- 50g/1¾oz caster sugar
- 200ml/7fl oz scrumpy cider
- 200g/7oz black pudding
- 50g/1¾oz plain flour
- 2 free-range eggs, beaten
- 50g/1¾oz Japanese panko breadcrumbs
- rapeseed oil, for deep frying
- 1 kg/2lb 4oz bone-in pork loin, French trimmed, cut into four thick chops
- salt and pepper
- 50g/1¾oz unsalted butter
- 25g/1oz unsalted butter
- 1 head of spring greens, sliced thickly
- salt and pepper
- 250ml/9fl oz pork jus or gravy
- For the cider sauce, heat the butter in a saucepan. Add the apples, sugar and the scrumpy cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time.
- For the crisp black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with panko breadcrumbs. Store in the fridge until ready to cook.
- For the pork chops, preheat a grill to high. Season the pork chops with salt and pepper.
- Place the chop in an ovenproof frying pan and place under the grill. Cook on both sides for 3-4 minutes. Remove from the grill and place on the hob. Add the butter and, when melted, use it to baste the chop. Set the chops aside to rest before serving.
- For the crisp black pudding, heat a deep fat fryer to 180C/350F, or heat the rapeseed oil in a deep-sided, heavy based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Deep fry the coated black pudding for 2-3 minutes, or until crisp. Remove from the fryer and drain on kitchen paper.
- For the spring greens, in a pan heat the butter with 50ml/2fl oz water to make an emulsion. Add the greens, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.
- To serve, place a pork chop on each plate with a spoonful of cider sauce, crisp black pudding and greens. Drizzle over the pork jus or gravy.