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Maple and Crushed Peppercorn Roast Pork

By Gino D'Acampo
Serves 4

4 large pork chops (approx. 300g each)
1 tbsp paprika
5 tbsp maple syrup
4 tbsp Italian olive oil
2 tbsp crushed black pepper corns
2tbls whole grain mustard
3 apples (peeled and finely diced)
2 tbsp freshly squeezed lemon juice 2 tbsp Italian extra virgin olive oil
300g spinach leaves
Salt and pepper to taste

1. Mix the peppercorns, syrup, 2 tbsp olive oil and paprika together in a small bowl and then rub into both sides of the pork. Allow to marinate in the fridge over night or for as long as possible.

2. Heat the remaining 2tbls olive oil in a frying pan and seal the pork both sides for approx. 1 minute each side. Using tongs also seal the fat on the side – again for approx. 1 minute. Place the chops in a baking tray and cook in a pre-heated oven of 170º for approx. 20 minutes.

3. In the meantime in a small pan cook the apples with 2tbls of water on a low heat until you have created a soft pulp. Take off the heat – allow cooling slightly and then adding the whole grain mustard to the warm apples, seasoning with salt and pepper accordingly.

4. Cook the spinach in salted bowling water, drain and dress with extra virgin olive oil and lemon juice.

5. Place a pork chop with its juice on a plate, accompany with 1-2tbls of spinach and put a tablespoon of apple and mustard sauce on the side. Perfect with a glass of Italian dry red wine.