A recipe from The Butcher's Block

Local free-range French trimmed pork chop with hispi cabbage, champ mash, roasted apple and Dudda’s Tun cider apple jus.

Ingredients & Method

• Cut and French-trim the pork chops.

• Butter and season the pork and place into a vacuum bag. Place into the sous vide at 60 degrees for 50 minutes.

• When ready to serve, we add butter, thyme and salt on each side and then place in the oven skin-side-down. This enables the crackling to cook like glass. Rest for approximately 10 minutes.

• Peel, boil and drain the potatoes and put through a ricer once cooked - this will give you incredibly smooth mash. Season with salt and mix through chopped chives and sliced spring onions and lots of butter. Bake in the oven until the top is golden brown.

• Quarter the hispi cabbage, sear in a hot pan and braise until tender in beef stock.

• Cut the apples in half and place under the grill until they take on some colour. Cook in the oven until tender.

• Warm the rich beef jus and add apple compote and Dudda’s Tun cider.