Succulent pork chops meet tangy apples and a tasty chutney.
Apple Pork Chops and Jacket Potatoes
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
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.