Leftover lettuce can be a bit unappealing, but I’ve got a recipe here that turns that slight sogginess into a delicious advantage! I use lettuce leaves to soak up the gorgeous juices of my roast pork – it’s a total game changer. I couldn’t of done it without my Le Creuset pan. Enjoy gorgeous!
For the Pork and Apple:
2 apples, sliced
2 tbsp olive oil
4 pork chops, bone in
1 tbsp fennel seeds
sea salt and pepper to taste
6 sage leaves
1 sprig thyme
100g pomegranate seeds, to serve
For the Braised Peas and Lettuce:
1 butter lettuce
100g frozen peas
Preheat the oven to 220°C.
Slice the apples lengthways into 1/2cm slivers and spread them out in a roasting tray. Cover with 1tbsp of the oil.
Rub the pork chops in the remaining oil, fennel seeds and salt and pepper. Heat a pan to a high heat and brown the chops either side for 30 seconds.
Place on the chops on the bed of apple slices and top with thyme and sage leaves. Roast in the oven for 15 minutes until the chops are cooked to your preference.
Give the meat a moment to rest out of the oven while you cook your greens. Boil the peas for 2 minutes. Break the lettuce into individual leaves and stir it into the pork juices so it melts. Add the peas.
Serve together with the pork and apple. I love to scatter pomegranate jewels on the top too – they make every dish look beautiful!