This MasterChef Ireland recipe is served with a pickled mushroom and salted fennel on a toast with sweet potato purée.


  • pork chop
  • 150 g apple
  • 5 g ginger
  • 20 g caster sugar
  • 1 shallot
  • 1 slice bread]pinch oregano
  • 1 bay leaf
  • garlic flowers
  • 3 brown mushrooms
  • mushroom 5g
  • 5 g white flat mushroom
  • 1 lemon
  • garlic flowers, sage flowers
  • 5 g fennel seed
  • 50 g butter
  • 125 ml chicken stock
  • 75 ml apple cider


  • Render fat to get 50ml. Add finely chopped apple and shallot. Season with salt and pepper and oregano - refrigerate. When serving add to slice of toast from baguette.
  • Add 50g apple, 1 piece ginger, 20g of caster sugar and some water- cook through- keep warm
  • Fry ½ shallot in some vegetable oil, add bay leaf, oregano. Add 75ml cider, boil off alcohol and then add chicken stock. Reduce. Whisk in butter before serving
  • Boil white wine vinegar with green chilli. Add mushrooms for 30 seconds. Remove and drain.
  • Boil sweet potatoes, drain, purée, add lemon, butter, cream and season.
  • Fry 3 pieces of brown mushroom in vegetable oil- keep warm.
  • Flash pork on both sides till browned-put in cool oven 65°-70°c- until meat reaches temp. Rest under foil for 7-8minutes - carve and serve.
  • Plate up - garnish with garlic and sage flowers.
  • Season to taste.

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