Baked pork chops basted in quince paste and verjuice with parsnips, onions and apples
I’m going to share some Maggie Beer love here. I tried out her recipe for lamb chops with quince glaze and it was fantastic. We bought some really beautiful quality lamb chops from Establishment 218 and being a sucker for crackling I removed the skin and roasted in a separate pan with the vegetables. Sourcing fennel was also not possible at this time of year so I left it out and opted for roast parsnips, onion and apple which was a prefect winter accompaniment for the pork.
Maggie Beer’s pork loin with quince glaze
I put the veges on at the same time as the pork then finished them off at a higher heat once the pork was removed and resting.
Enjoy!
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