Pork Chop with Forcemeat

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

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


  • 4 Gloucester Old Spot pork chops
  • rapeseed oil
  • salt


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