BBQ Recipes | Pork Chops | Red Tractor

Alex James' BBQ Recipes

Pork Chops with Baked Parsnips and Rhubarb Stuffed Apples

Added 24 Apr 2015

Family recipe for around 4-8


  • 4-8 Large chunky Rind-on Pork Loin Chops (1 per person) and ask the butcher for some extra rind to make crackling
  • Large splash of cider vinegar
  • 8 Parsnips, washed and scrubbed
  • Sugar to sprinkle
  • Salt and black Pepper
  • 8 Dessert apples, cored
  • 4 sticks rhubarb, stringy bits removed
  • Large spoonful runny honey
  • Bag oven chips – & things to ‘Bling them up’: Onion powder, garlic granules, chilli flakes …..
  • Splash double cream
  • Splash Brandy or Calvados
  • Rosemary and parsley to garnish



  1. Preheat the oven to Gas 7 220C 425F
  2. Remove the rind from the pork chops – Cut the rind into strips and place on a baking sheet, splash with a little cider vinegar, rub in and roast in the hot oven until really crispy – should be about 30 minutes or so.
  3. Save the pork fat from the crackling for roasting parsnips.  Take each parsnip (no need to peel them) and place on a piece of foil.  Sprinkle with a little salt, black pepper, sugar and a little pork fat.  Wrap in foil and place on a baking tray cook in the oven for about 1 hour or just cook until soft (test by inserting a skewer to check they are soft)
  4. Take the cored apples and score around the centre to stop them splitting.  Take a chunk of rhubarb and wedge into the cored hole of the apples.  Drizzle with a little honey, place in baking dish and bake for about 40 minutes until slightly squashy.
  5. Place oven chips on a hot baking sheet and spread out into a single layer.  ‘Bling Up’ the chips by sprinkling with your favourite seasonings and bake – follow the instructions for cooking on pack.
  6. Season chops.  Heat a griddle pan and cook the chops for about 8-10 minutes each side (cooking time will depend on thickness of chops)
  7. When chops are cooked add to the griddle a large splash of cream, allow to heat slightly and then add a large splash of brandy or Calvados - carefully ignite to burn off the alcohol  –  swirl around the pan to mix the cream, brandy and meat juices together.
  8. Garnish the chops with rosemary and serve with baked parsnips, stuffed apples & oven chips
  9. Crackling can by served as a starter dunked in your favourite homemade chutney or serve with the chops.
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