Servings: 2

2 pork chops I used boneless pork loin chops, totaling 1lb/450g, but could also use on the bone 2 pork chops I used boneless pork loin chops, totaling 1lb/450g, but could also use on the bone
salt and pepper salt and pepper
4 oz smoked bacon 110g streaky; approx 4 slices/rashers 4 oz smoked bacon 110g streaky; approx 4 slices/rashers
1 onion small 1 onion small
10 oz rutabaga 280g swede 10 oz rutabaga 280g swede
1 apple 1 apple
1/2 tbsp butter 5g ½ tbsp butter 5g
1/2 tbsp olive oil ½ tbsp olive oil
11 oz hard apple cider 330ml can cider (you probably won't use all) 11 oz hard apple cider 330ml can cider (you probably won't use all)
1 tsp Dijon mustard 1 tsp Dijon mustard
1/2 tsp dried thyme ½ tsp dried thyme

Preheat the oven to 400F/200C.
Pat the pork chops dry and sprinkle both sides of them with a little salt and pepper. Dice the onion and cut the rutabaga/swede into large bite-sized pieces. Quarter the apple, remove the core then cut each quarter into four pieces cross-wise.
Warm the butter and oil in a wide ovenproof dish/skillet over a medium-high heat. Sear the pork on all sides (including the fat), cooking just a couple minutes each side to let it brown. Remove the chops from the pan and set aside.
Add the bacon and onion to the pan and cook for a couple minutes until the onion softens and bacon is cooked but not yet crisp. Add the rutabaga and swede to the pan, cook a couple minutes then add the pork back into the pan, nestling them in between everything else.
Pour over the cider until it almost covers everything. stir in the mustard and scatter over the thyme (or use sage, if you prefer, but use approx ½ quantity).
Cover the dish either with a lid or foil, if it doesn't have a lid, and put in the oven for approx 25 to 30min until pork is cooked and rutabaga and apple are tender.

Add an extra pork chop to stretch to 3-4 servings  Add an extra pork chop to stretch to 3 to 4 servings