The Hour

The Hour's resident chef Eadie Manson recently visited Nethergate farm in Ayrshire to learn about their rare breed of Tamworth pigs.

Pork is always in season and Eadie’s recipe of stuffed pork with potatoes and chorizo is a perfect way of using the meat and it tastes delicious.  

In this recipe Eadie uses Tamworth pig; you can however make it using pork chops from the supermarket.

Ingredients:
• Four pork chops (thick)
• 50gms butter
• ½ lemon, zest
• Two garlic cloves
• Dried apricots
• Pinch chilli flakes
• Three tbsp coriander leaves
• Three tbsp olive oil
• 250gms Ayrshire new potatoes (par-boiled)
• One sprig of rosemary
• ½ chorizo sausage

Method:
1. To make the flavoured butter, mix the butter, lemon zest, garlic, dried apricots, chilli flakes and coriander leaves into a bowl.
2. Use a knife and pierce into the pork chop skin to create a pocket, add the flavoured butter.
3. Slice up the chorizo and fry in a pan for one minute and add the rosemary to the pan.
4. Cut the baby potatoes into diagonals lengthways, chuck into a boiling water and cook for 10 minutes. Add to the frying pan with the oil.
5. Drizzle the pork chops with olive oil and sear in a griddle pan on both sides for two minutes.
6. Transfer the pork chops on top of the potatoes and place in the pan in the over for 15 minutes.

Why not try making the pear, beetroot and rocket salad to accompany the pork chops.

For more food ideas visit The Hour’s food and drink section. Once you’ve tried the recipe why not post your thoughts on our Facebook page.