- 1 shallot, finely chopped
- 1 tbsp finely chopped flatleaf parsley
- 400g/14oz black pudding
- salt and freshly ground black pepper
- 110g/4oz plain flour
- 2 free-range eggs, beaten
- 110g/4oz panko breadcrumbs
- 4 large pork chops
- 25g/1oz butter
- 250g/9oz spring greens, finely sliced
- 3 Bramley apples, peeled, cored and chopped
- 50g/2oz butter
- 75ml/3fl oz dry cider
- 2-4 tbsp caster sugar, to taste
- 150ml jus
- Preheat a grill to high.
- Melt the butter in a frying pan over a medium heat, then add the chopped shallot and cook for 3-4 minutes. Set aside and allow to cool slightly.
- Meanwhile finely chop the parsley and place in a mixing bowl.
- Remove the skin from the black pudding and crumble it into the parsley. Add the cooked shallot, season with salt and pepper and mix.
- Press the black pudding mixture into a 2.5cm/1in width dish (or alternatively roll into a sausage and wrap in cling film). Place in the fridge for at least an hour.
- Heat a deep fat fryer to 180C/350F, or heat vegetable oil in a deep-sided, heavy based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Season the pork chop with salt and pepper and place on a baking sheet. Grill for 15 minutes until the fat on the chop is crisp.
- Meanwhile remove the black pudding mixture from the fridge and cut into 5cm/2in x 2.5cm/1in squares (or cut into 5cm/2in slices, if using the sausage shape).
- Place the beaten flour, egg and breadcrumbs on separate plates and dip the black pudding squares first into the flour, then the egg and finally breadcrumbs, and deep fry for 3-4 minutes until crisp. Remove from the fryer and drain onto kitchen paper. Season with salt.
- For the wilted spring greens, heat a lidded frying pan until hot, add the butter and spring greens and fry for 2-3 minutes, then add 50ml/2fl oz water and cover with a lid. Cook for a further 2-3 minutes, until the greens have wilted. Season with salt and freshly ground black pepper.
- Heat the jus in a small sauce pan.
- For the apple and scrumpy sauce, place the apples, butter and cider into a saucepan, cover with a lid and cook for 4-5 minutes, or until the apple pieces begin to break down.
- To serve, place a chop on each serving plate with the black pudding next to it. Place the greens and sauce by the side and drizzle the jus around the plate.