The Hour

It can be hard to find tasty, interesting dishes to serve up night after night, but chef Jacqueline O’Donnell has come up with a perfect dinner with a twist, that’s sure to impress.

Jacqueline , who runs The Sisters restaurants in Glasgow, shares her recipe here for her special dish of pork chops with caramelised balsamic apples. Pork and apples go really well together, and the balsamic vinegar adds yet another dimension to the meat.

If you fancy trying it out for yourself, here is the recipe along with step-by-step instructions on how to make it.

Ingredients:
• 4 specially selected pork loin chops
• 2 tablespoons of rapeseed oil
• 4 Braeburn apples quartered
• 3 tablespoons of Balsamic vinegar
• 1 tablespoon of brown sugar
• 350g Roosters peeled and cut into quarters
• 8 tablespoons of Scottish rapeseed Oil
• Salt and pepper

Method:
1. Pre-heat oven to 200°C/400°F or Gas mark 6
2. Par-boil potatoes in salted water until two-thirds cooked
Heat a roasting tin with the rapeseed oil, add the potatoes then place in the oven for approximately 30 minutes until crispy
3. Rub the pork with a little oil & season heat a heavy based pan
4. Cook for 4 minutes each side, then remove from pan and set aside
5. Add apples balsamic and sugar to pan for 3 minutes
6. Return chops and warm though once apples are cooked & sticky
7. Serve with the roast potatoes

Find out more about The Sisters restaurants by checking out the website www.thesisters.co.uk.