Rosemary and black pepper pork with potato rosti and vinegared blackberries

Serves: 2

Ingredients:
2 pork chop
salt and freshly ground black pepper
2 tbsp chopped fresh rosemary, plus 1 sprig fresh rosemary
2 tbsp olive oil
2 tbsp butter
2 sprig fresh sage
1 cooking apple, chopped
4 tbsp balsamic vinegar
110g/4oz blackberries
1 large baking potato, peeled and grated
4 tbsp olive oil


Instructions:
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pork, season the pork chop with salt and freshly ground black pepper, then rub with the chopped rosemary.
3. Heat the oil and butter in an ovenproof, non-reactive frying pan over a medium heat, add the pork chop and fry for 1-2 minutes on each side, or until pale golden-brown on both sides.
4. Add the rosemary and sage sprigs and the chopped apple to the pan, stir well to coat the apple in the pan juices, then transfer to the oven and roast for 10-12 minutes, or until the pork is cooked through and the apples have softened and are golden-brown. Remove the pork from the pan and set aside on a warm plate to rest.
5. Add the vinegar and blackberries to the pan with the apples and fry for 3-4 minutes, or until the blackberries have reduced to a pulp.
6. Meanwhile, for the rösti, place the grated potato into a clean tea towel and wring well to eliminate excess moisture.
7. Heat the oil in a frying pan over a medium heat, add the grated potato and press down to form a potato cake. Fry for 5-6 minutes on each side, or until golden-brown on both sides.
8. To serve, place the rösti into the centre of a serving plate, place the pork chop on top and spoon the apple and blackberry sauce around the edge of the plate.


Taken from: BBC Good Food