Updated: Dec 16, 2021
Recipe From: Scotch Kitchen, QMS
Prep: 35 mins / Cooking: 1 hr / Serves: 4
QMS (Quality Meat Scotland) have served the nation well, promoting locally sourced, high-quality cuts of meat which can be traced from farm to table. With this focus in mind, it is no wonder their range of farms and producers continue to serve and offer only the best tasting range of meat. However, it is also important to know the best ways to prepare them for a range of dishes. Here we have a sure-fire favourite recipe to try over the festive season.
4 x 200g chunky 2.5cm thick pork chops, trimmed
350g carrots, peeled and sliced lengthways
450g baby potatoes, scrubbed and quartered
350g parsnips, peeled and sliced lengthways
4 tbsp Scottish rapeseed oil
10g cranberry sauce
225g brussels sprouts, trimmed and halved
200g shallots, peeled and thick sliced
A few sprigs of fresh sage
Put the carrots into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Cover and cook for 3 minutes.
Add the potatoes, bring to the boil and cook for 5 minutes before adding the parsnips to cook for 2 minutes. Drain well and leave to cool.
Preheat the oven to 200°C. In a bowl, mix 3 tbsp oil and all the cranberry sauce (except 1 tbsp) together.
Line the vegetables on a large, lined baking tray and brush with the cranberry oil paste. Season lightly, sprinkle with sage and bake for 25 minutes.
Lightly season the pork chops. Heat the remaining oil in a large frying pan and fry them for 2 minutes. Reserve the pan juices and mix it with the remaining cranberry sauce. Brush it over the chops. Bake for another 20 minutes until the chops are cooked through.
To serve, pile the vegetables in a large warm serving dish, with the pork chops on top. Discard the used sage, add gravy and extra sauce with fresh sage on top.