Neven's grilled glazed pork chop with rosti, caramelised apples and balsamic lentils

Method

For the Pork Marinade

1. Place all the ingredients in a shallow dish and mix to combine.
2. Add in the Pork Chop Cutlets, and coat in the marinade.
3. Cover with cling film and allow to marinate for up to an hour, but not overnight to prevent the pork from drying out.

To Cook The Pork

1. Heat a griddle pan over a medium-high heat
2. Add the rapeseed oil
3. Carefully remove the pork from the marinade and place on the heat griddle pan
4. Allow to cook for 2-3 minutes on a medium heat and turn over, until nicely golden
5. Spoon over some of the marinade and reduce the heat to allow to caramelise, turning the port regularly
6. Pour in the prepared apple glaze and turn up the heat
7. Add the apple wedges to the pan and toss in the marinade to caramelise
8. If the glaze begins to catch on the pan, add a tablespoon of water to loosen
9. The bacon medallion should be firm to the touch when fully cooked

For The Balsamic Lentils

1. Heat the butter in a pot and add in the bacon lardons
2. Add in the lentils and stir
3. Add in the balsamic vinegar, beef stock and caster sugar
4. Allow to simmer for 4-5 minutes
5. Season to taste
6. Stir the parsley into the lentils
7. Garnish with the parsley leaves to serve.

For The Vegetable & Potato Rosti

1. Place the grated potato and parsnips in a clean tea towel and squeeze out as much moisture as possible.
2. Place the vegetables in a bowl with the melted butter & chopped parsley, thyme and mix well
3. Season with salt and pepper
4. Heat a small non-stick frying pan over a medium heat
5. Add in the rapeseed oil & butter
6. Place a large spoonful of the mixture into the pan and spread out using the back of a spoon
7. Flatten with a fish slice and cook for 5–6 minutes on each side, until crisp and golden brown
8. Cook each rosti and keep warm in a low oven if needed

To Serve

1. Place a spoonful of lentils on a serving plate, followed by the warm vegetable rosti.
2. Gently place the glazed pork on top of the rosti and finish with the caramelised Bramley apple wedges to the side.