Orchard Lunch Recipe

Orchard Lunch


  • Pork Chop
  • Potatoes
  • Carrots
  • Courgette
  • Mushrooms
  • Apple
  • Rosemary
  • Sage
  • Garlic
  • Wholegrain Mustard
  • Lemon Juice
  • Olive Oil
  • Butter

How to make Orchard Lunch

It looks complicated but I managed to do all this using only two pans. This is a wonderfully flavourful plate of food - juicy pork that goes great with apple (kind of a running theme in my recipes...) with a silky olive oil mash and some rustic, pan-grilled vegetables. I actually made a brandy-butter sauce from mirepoix, stock, brandy and the cooking juices which accompanied the dish excellently, but the sauce isn't pictured.

The Pork

  1. Rub your pork with a mixture of crushed garlic, sage, wholegrain mustard and olive oil. Leave somewhere to marinate.

  2. Heat your griddle pan, seal the pork on both sides and turn the heat down. Add some butter to the pan and soften up your mushrooms and apple slices. When almost done, lay them on top of the pork, to finish cooking.

The Olive Oil Mash

  1. Boil potatoes until you can poke them easily with a fork.

  2. Drain and put them in a bowl for a while so the excess moisture can evaporate. Mash them up with a generous glug of olive oil and a little butter. Season with salt and pepper to taste.

The Carrots and Courgettes

  1. Slice them up rough and chunky. Par-boil the carrots. Bash together some garlic, rosemary, salt and chilli pepper in a pestle and mortar. Pour the mixture over your par-boiled carrots and raw courgette and mix thoroughly.

  2. Griddle over a medium heat until all sides are satisfyingly golden.

Serving Tip

Use a heated, elongated spoon to curl yourself a nice bit of mash, in the same way that you would scoop ice cream. Looks lovely on the plate.

  • serenac
    serenac says

    it's the british side of you, the pork+apple pairing. sounds yum!

  • JaiLovesCake
    JaiLovesCake says

    i hate porkchops. im tempted to pick this up and slap you with it. LOL those veggies look scrumptious punK

  • rachel
    rachel says

    sounds awesome, but one thing i might do differently is add a small splash of milk to the potatoes - always makes them nice and fluffy and that much creamier. :)

  • iconsam
    iconsam says

    Sooo much aggression Jai... tsk tsk tsk.

  • JaiLovesCake
    JaiLovesCake says

    lol i cant help it *makes teary eyes*

  • caccy46
    caccy46 says

    Two tiny suggestions: 1. Always put marinating meat back in refrigerator (covered) to prevent bacterial growth and breakdown of protein. 2. Always cook boiled potatoes in a covered pot. To remove extra moisture, drain then return to pot. Cover pot w/ clean, cotton kitchen towel and lid from pot. This really gets the spuds nice and dry.

  • tjr
    tjr says

    Looks excellent, but... I don't think the olive oil and butter are both required in the potatoes. Perhaps a bit of cream to satisfy the dairy (and provide a much nicer texture), as well as a nice olive oil for aroma (assume that was what you were going for).

  • joebaich
    joebaich says

    Agree about the cream in place of butter along with olive oil in the mash. Even better, is a dollop of sour cream.

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