Apple and Rosemary Pork Parcels with Apple, Carrot and Sultana Salad by Carina Contini 

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Ingredients: Serves 2
1 Cox’s apple
2 x 250g pork chops
2 sprigs of rosemary
Sea salt and freshly ground black pepper
2 tbsp good quality extra virgin olive oil
2 tsp Scottish blossom honey
A few splashes of Calvados 
2 wedges of unwaxed lemon, to serve

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1 Preheat the oven to 180°C/350°F/Gas 4. Cut a square of baking parchment and a square of tinfoil large enough to wrap each pork chop individually. Lay the parchment on top of the foil. 
2 Thickly slice the apple and remove the pips.
3 Place the chops on the parchment and scatter with the rosemary and apple. 
4 Season well with salt and pepper and drizzle with the oil and honey. 
5 Add the Calvados for the adults.
6 Carefully fold the foil and parchment to form a sealed parcel, leaving the edges at
the top of the parcel so it’s
easy to open and the juices stay inside. 
7 Place the parcels on a baking tray and bake in the preheated oven for about 40 minutes, until the meat is tender and comes cleanly away from the bone.
8 Serve with a wedge of lemon.

Apple, Carrot & Sultana Salad

Prepare this just before the pork comes out of the oven so the apples don’t have time to discolour. 

Ingredients: Serves 4

50g hazelnuts
2 crisp sweet eating apples
1 tsp mustard seeds
3 carrots, coarsely grated 
100g sultanas
50g flat-leaf parsley leaves, coarsely chopped
3-4 tbsp extra virgin olive oil
1 tsp Dijon mustard
Juice of ½ unwaxed lemon


1 Preheat the oven to 180°C/350°F/Gas 4. 
2 Put the hazelnuts on a
baking tray and toast in the preheated oven until golden
but not brown. Remove from
the oven and leave until cool enough to handle.
3 Using a clean tea towel, rub off the skins and roughly crush the hazelnuts with a rolling pin.
4 Peel, core and finely slice the apples. 
5 Add these to the remaining ingredients, mix together and add salt to taste. 
6 Serve with the warm hazelnuts sprinkled on top. 

Serve the pork in its parcel and let everyone open their own. Be careful, as the steam will be hot. Serve with boiled potatoes, the apple, carrot and sultana salad and a big wedge of lemon. 

In association with Taste Communications.