On a chilly autumn Sunday afternoon, there’s nothing we like better to eat than a succulent piece of meat. However, instead of opting for the traditional Sunday roast dinner, we like to mix things up a little! For this dish we headed to our local butcher and picked up a couple of pork chops and a few generous slices of black pudding. As ‘bangers and mash’ is a household favourite, we knew that mash potato would go perfectly with the pork and black pudding, but we wanted to jazz it up a little. So we decided to add a touch of Colman’s mustard and peas to our potatoes, giving the mash a hint of spice and freshness from the garden peas.
Apple accompanies most good pork dishes and so we added a couple of slices of this to the pan, frying it just a fraction and thus adding a sweetness to the meal.
The stacking element was something we came to as we plated up the dish, but I think it has a nice ring to it! The flavours from this meal are amazing and work perfectly together. If you’re not afraid of a kick, you can serve with added mustard.
Ingredients (serves 2):
- 2 pork chops
- 2 pieces of black pudding
- 1 apple, cut into 1cm thick slices
- 2 large potatoes, roughly chopped into large chunks
- 1 cup of frozen peas
- 1 tbsp Colman’s mustard, plus more to serve
- 1 knob of butter
- Drop of milk
- Vegetables to serve (we used carrot, courgette and mushrooms that we had left over)
- Salt and pepper
- Begin by adding your chopped potatoes to a pan of boiling water. Add a little salt and simmer for 15 – 20 minutes.
- Rub a little salt and pepper into the pork chops on both sides.
- 15 minutes into the dish add a knob of butter to a griddle or frying pan. Add the pork chops, black pudding slices and 4 apple slices (you can use more if you wish). Fry on both sides until the pork is cooked and the apple has softened – roughly 5 minutes.
- At the same time add the peas to the pan of potatoes.
- Drain the potatoes and peas and mash together using any method you prefer – butter, milk or both. Add the mustard and a little black pepper.
- Serve by placing a large spoonful of mash onto a plate and stack on top the pork, apple and black pudding. We added a little carrot, courgette and mushrooms to ours too.