Roasted Saddleback Pork Chop & Black Pudding

Method

1. To make the gravy, place the chicken stock in a saucepan, bring to the boil and allow to reduce by half. In a separate pan bring the pale ale to the boil and reduce to a third of the quantity.
2. Add the reduced pale ale to the pan of reduce chicken stock, along with the fresh thyme and sage. Bring back to the boil and simmer gently for 10-15 minutes. Pass through a fine sieve to remove the herbs and set the gravy aside until needed.
3. Pre-heat the oven to 200°C/Gas Mark 6.
4. Heat a cast iron frying pan to a medium heat, season the pork chops on both sides with the salt and pepper. Add 50ml of the rapeseed oil to the pan then seal the pork chops on both sides until golden brown.
5. Transfer the whole pan to the preheated oven. After 4 minutes, turn the chops over and continue cooking for a further 6-8 minutes.
6. Meanwhile, place the new potatoes in a saucepan and cover with cold water. Bring to the boil and simmer gently for 3-4 minutes.
7. Drain the potatoes into a colander and leave to stand for a few minutes. When cool enough to handle, slice the potatoes into even wedges.
8. Heat a large non-stick frying pan to a medium heat and add the remaining rapeseed oil. Fry the new potato wedges until golden brown all over, then add the black pudding pieces and cook for 2-3 minutes. Turn the black pudding pieces over with a spoon throughout, to ensure they are evenly cooked.
9. Add the sliced red onions and the baby carrot pieces and continue to fry everything together for another 2 minutes and then add the chopped parsley.
10. Check the seasoning with the salt and pepper, then transfer all the fried ingredients to a tray lined with kitchen paper to drain off any excess oil. Once the pork chops are cooked, place on a try to rest.
11. To serve, warm through the reserved gravy, slice the pork chops then place one on each plate and scatter the rest of the ingredients over the top. Drizzle some of the gravy over each plate and serve.