Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes recipe
 Meaty pork chops make a good alternative to a roast dinner if you're only cooking for two. James serves his with baked apples and slow roasted potatoes. knob of butter, for greasing850g/1lb 14oz potatoes, peeled, sliced thinly400g/14oz onions, peeled, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken stock knob of butter, for greasing 850g/1lb 14oz potatoes, peeled, sliced thinly 400g/14oz onions, peeled, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken stock 25g/1oz raisins25g/1oz sultanas4 tbsp calvados50g/1¾oz demerara sugar¼ tsp ground mixed spice¼ tsp ground cinnamon25g/1oz blanched hazelnuts, crushed2 Bramley apples, peeled, cored and cut in half2 small banana shallots, left whole with skin onoil, for drizzling 25g/1oz raisins 25g/1oz sultanas 4 tbsp calvados 50g/1¾oz demerara sugar ¼ tsp ground mixed spice ¼ tsp ground cinnamon 25g/1oz blanched hazelnuts, crushed 2 Bramley apples, peeled, cored and cut in half 2 small banana shallots, left whole with skin on oil, for drizzling 2 tbsp olive oil2 pork chops 2 tbsp olive oil 2 pork chops 100ml/3½fl oz pork jus or gravy2 tbsp chopped flatleaf parsley 100ml/3½fl oz pork jus or gravy 2 tbsp chopped flatleaf parsley Method For the boulangère potatoes, preheat the oven to 170C/340F/Gas 3½ and butter a larger ovenproof dish.Mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to the prepared dish and pour over the stock. Roast for 1-2 hours, or until the onions are soft and caramelised and the potatoes golden-brown. For the stuffed baked apples and roasted shallots, preheat the oven to 200C/400F/Gas 6.Place the raisins and sultanas in a bowl. Add two tablespoons of calvados and leave to soak for a few minutes.After soaking, add the sugar, mixed spice, cinnamon and blanched hazelnuts.Spoon the fruit mixture into the centre of the cored apples, pressing in to fill well then drizzle the rest of the calvados over the apples.Place the apples and shallots on a large piece of aluminium foil and drizzle with a little oil. Wrap the foil around the apples to create a parcel and bake for 20-30 minutes.For the pork chop, preheat the oven to 200C/400F/Gas 6.Heat a large frying pan and add the oil. Once hot, add the pork chops and cook on each side for 2-3 minutes, then transfer to the oven for 5-8 minutes, or until cooked to your liking.To serve, place a pork chop on each plate and serve with the baked apples, shallots and potatoes. Drizzle over the jus and sprinkle the flatleaf parsley. For the boulangère potatoes, preheat the oven to 170C/340F/Gas 3½ and butter a larger ovenproof dish. For the boulangère potatoes, preheat the oven to 170C/340F/Gas 3½ and butter a larger ovenproof dish. Mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to the prepared dish and pour over the stock. Roast for 1-2 hours, or until the onions are soft and caramelised and the potatoes golden-brown. Mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to the prepared dish and pour over the stock. Roast for 1-2 hours, or until the onions are soft and caramelised and the potatoes golden-brown. For the stuffed baked apples and roasted shallots, preheat the oven to 200C/400F/Gas 6. For the stuffed baked apples and roasted shallots, preheat the oven to 200C/400F/Gas 6. Place the raisins and sultanas in a bowl. Add two tablespoons of calvados and leave to soak for a few minutes. Place the raisins and sultanas in a bowl. Add two tablespoons of calvados and leave to soak for a few minutes. After soaking, add the sugar, mixed spice, cinnamon and blanched hazelnuts. After soaking, add the sugar, mixed spice, cinnamon and blanched hazelnuts. Spoon the fruit mixture into the centre of the cored apples, pressing in to fill well then drizzle the rest of the calvados over the apples. Spoon the fruit mixture into the centre of the cored apples, pressing in to fill well then drizzle the rest of the calvados over the apples. Place the apples and shallots on a large piece of aluminium foil and drizzle with a little oil. Wrap the foil around the apples to create a parcel and bake for 20-30 minutes. Place the apples and shallots on a large piece of aluminium foil and drizzle with a little oil. Wrap the foil around the apples to create a parcel and bake for 20-30 minutes. For the pork chop, preheat the oven to 200C/400F/Gas 6. For the pork chop, preheat the oven to 200C/400F/Gas 6. Heat a large frying pan and add the oil. Once hot, add the pork chops and cook on each side for 2-3 minutes, then transfer to the oven for 5-8 minutes, or until cooked to your liking. Heat a large frying pan and add the oil. Once hot, add the pork chops and cook on each side for 2-3 minutes, then transfer to the oven for 5-8 minutes, or until cooked to your liking. To serve, place a pork chop on each plate and serve with the baked apples, shallots and potatoes. Drizzle over the jus and sprinkle the flatleaf parsley. To serve, place a pork chop on each plate and serve with the baked apples, shallots and potatoes. Drizzle over the jus and sprinkle the flatleaf parsley.