Succulent pork chops meet tangy apples and a tasty chutney.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 60 minutes
    • British

    Apple Pork Chops and Jacket Potatoes

    Recipe Information

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    1x 4 pack Ashfield Farm Fresh Pork Chops

    1 tbsp Solesta Olive Oil

    1x 295g jar Bramwells Specially Selected Ploughman's Chutney

    1x onion - peeled and chopped

    ½ tsp Stonemill Dried Parsley

    250ml Rio D'Oro Pure Apple Juice

    4x Baking Potatoes


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    Pre-heat the oven 200°C/400°F/Gas Mark 6.

    In a frying pan brown the pork chops on both sides in a tablespoon of oil and place them in a baking dish.

    Divide the contents of the chutney into four and put a portion on top of each of the chops.

    Sprinkle over the onion and parsley then pour the apple juice into the baking dish.

    Season with pepper and a little salt.

    Cover lightly with tinfoil.

    Put the baking potatoes onto a baking tray.

    Bake the chops and the potatoes in a pre-heated oven for an hour.

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