Pork Chops & Savoury Apple Pie

We went camping recently with friend of the blend Fed By Field and cooked up some awesome pork chops. We seasoned them generously with our Maple Chilli Salt before cooking them over coals, and made a killer slaw and - perhaps the star of the show - baked a savoury apple pie over the coals.

INGREDIENTS

4 Pork chops
Field Blends Maple Chilli Salt
4 Bramley apples
1 pack of pre-made puff pastry
Field Blends Lemon, Sumac & Green Herb
1 can of beer or ale
Butter
Half a red cabbage
Spring onion
Mayonaise
Full fat yoghurt

METHOD

Season pork chops with Field Blends Maple Chilli Salt and cook over charcoal grill or in a griddle pan until golden brown and cooked through.

Whilst cooking, finely shred half a red cabbage, mix with 2 heap tbsp of yoghurt & 2 heaped tbsp of mayonnaise & Field Blends Lemon, Sumac & Green Herb.

Chop apples into slices, soften with butter, a can of beer & season with Field Blends Lemon Sumac & Green herb until soft.

Once soft, top with puff pastry. We forgot the lid to our pan, so we topped with an enamel plate and covered with coals to get a crispy brown top.

Slice the pork chop, serve with a generous serving of slaw and a slice of apple pie.