Ale-glazed pork chop

Tony Hadley and Aneke Spacies pork chops are smothered in a richly flavoured ale and apple juice glaze, accompanied by sweet caramelised apples
Ale-glazed pork chop
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the glaze

  • 4 slices pancetta, roughly chopped
  • sprigs fresh thyme
  • 1 tsp chopped sage leaves
  • 1 X 330 ml bottle of ale
  • 1 litres apple juice
  • 250 g butter, diced

For the caramelised apples

  • 2 Granny Smith apples, peeled and cut into wedges
  • 75 g caster sugar

For the chops

  • 6 pork chops
  • mashed potato, to serve


1. For the glaze: fry the pancetta in a large pan until crisp. Add the herbs, ale, apple juice and stock (or pork trimmings).

2. Simmer until the liquid has reduced to one-quarter of its original volume - this will take at least 15-20 minutes.

3. Whisk in the butter, a couple of pieces at a time. Once the butter has all been incorporated, pass through a fine sieve into a clean pan. Set aside.

4. For the caramelised apples: cover the apples with the sugar in a frying pan and cook over a high heat until the apples turn golden-brown and caramelise. Set aside.

5. For the chops: season the chops with salt and pepper and place in a frying pan over a high heat. Fry for 6-8 minutes, or until cooked through. Drizzle over the glaze in the final couple of minutes of cooking time.

6. Serve the chops with the caramelised apples and mashed potato.

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