Pork with Pancetta & Apple

From Lakes on a Plate episode 8: Barbecue


  • 2 granny smith apples
  • 4 rashers pancetta
  • Fresh sage
  • 50g butter
  • 4 pork chops, with the bone removed
  • Salt & pepper


  1. Peel the apples and slice thinly or grate them if you prefer, and place in a bowl.
  2. Dice the pancetta and chop the sage, add to the apple along with the butter and mix it all together.
  3. Using a sharp knife, cut horizontally into the loin of the meat (that’s the round lean piece of the chop). When you put the knife in, try to cut a pocket to create some space to put the apple and pancetta stuffing in to.
  4. Stuff the chop with the apple mix, be careful not to over fill.
  5. Place them on the barbecue or into a pre-heated pan, cook for 4-5 minutes on each side.
  6. When the pork is cooked allow to rest for a minute and serve