Ingredients
- 50 g Butter
- 1 tbsp Olive Oil
- 250 g Bramley apple, peeled, cored and chopped
- 750 g Potatoes, peeled and cut into chunks
- 4 Free-range pork chops
- 1 Pinch of crushed sea salt and freshly ground black pepper
- 150 g Parmigiano Reggiano, shavings - For the herb crust
- 2 tbsp Dijon mustard - For the herb crust
- 25 g Brioche - For the herb crust
- 2 tbsp Flat leaf parsley, chopped - For the herb crust
- 1 tbsp Rosemary leaves, chopped - For the herb crust
- 1.8 oz Butter
- 8.8 oz Bramley apple, peeled, cored and chopped
- 26 1/2 oz Potatoes, peeled and cut into chunks
- 5.3 oz Parmigiano Reggiano, shavings - For the herb crust
- 0.9 oz Brioche - For the herb crust
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