Ingreadient :

• 4 large pork chops
• 1 tsp table Salt

Croquetas

• 4 baking potatoes
• 200g black pudding
• Few sprigs of parsley chopped
• 2 eggs
• 75g plain flour
• 50g almonds chopped
• 100g panko 
• 2 Bramley apples
• 200ml veal jus
• 75ml cider
• Few sprigs of thyme, chopped
• Few sprigs of parsley chopped
• Salt and pepper
• To serve – watercress

Direction :

1. Preheat the grill to high.
2. Place the chops onto a tray, then season and cook for 7 to 8 minutes. Then, allow them to rest.
3. At the same time, caramelise the apples in a pan. In another pan, add the cider and stock, and bring them to the boil. Reduce by half, and season. Finish with a knob of butter and parsley. Make sure to stir the parsley through.
4. Preheat the oven to 200c, score the potatoes, then brush them with olive oil. Sprinkle some sea salt over, and then bake for 1 hour.
5. Scoop out the flesh, mix with the black pudding and parsley. And mix all of this with the almonds, and with the panko. Then, roll into balls using flour. egg and dust with crumbs. Deep fry the balls for 2 to 3 minutes until they are crisp and golden, and drain.