Pork Chop with Forcemeat

Name: Pork Chop with Forcemeat
Yield: Serves 4
Ingredients: 4 fresh purple, or regular sage sprigs; flour; salt; 300 g sausage meat; 150 g black pudding; 2 tblsp of fresh sage; 50 g butter; 200 ml whipping cream; salt & pepper; 4 large Maris Piper potatoes; 4 Gloucester Old Spot pork chops; rapeseed oil; 10 fresh purple, or regular sage leaves; 200 ml chicken stock; a few fresh sage leaves; 2 shallots; 2 white onions; milk

Gloucester Old Spot Pork Chop with Black Pudding Forcemeat, Purple Sage and Onion

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

One of the best parts of this dish is the fantastic crackling. I remove the rind from the pork chop and cook it separately for about an hour on a wire rack in the oven, which produces a really perfectly crispy crunchy crackling.

Ingredients

4 Gloucester Old Spot pork chops
rapeseed oil
salt

Main course

Method

Pre-heat the oven to 160°C/gas mark 3.

To create really nice crackling, cut the rind off the pork chops and lay it on a wire cooling rack in a deep oven tray. Fill the tray with 200 ml