Free Pizza

For the salad

250ml medium dry cider

250ml apple juice

2 tbsp single cream

2 tsp Dijon mustard

Squeeze of lemon juice

Sea salt and freshly ground black pepper

2 Granny Smith apples, peeled

100g mixture of crisp lettuce leaves

1 Begin by making a dressing for the salad. Boil the cider and apple juice until reduced by two-thirds, to leave you with a syrupy consistency. Whisk in the cream and mustard and adjust the seasoning with lemon juice, salt and pepper. Set aside.

2 Preheat the oven to 200C/Gas 6. Flatten the pork chops into escalopes. To do this, spread a large sheet of greaseproof paper on the work surface. Lay a pork chop on top, then cover with another sheet. With a rolling pin or meat mallet, tap the pork chop all over to a 5mm thickness. Repeat with the other three chops.

3 Lay the pork escalopes out flat and place a slice of ham on each, followed by a slice of Celtic Promise. Fold the pork over to create a parcel shape, pressing the edges of the pork to seal.

4 Put the plain flour, beaten eggs and breadcrumbs into separate shallow bowls. Take a pork parcel and press both sides into the seasoned flour, shaking off any excess. Dip it into the beaten egg, then press into the breadcrumbs to coat all over. Repeat this process twice for each pork parcel to create a thick coating to seal in the ham and cheese during cooking.

5 Heat the olive oil and butter in a large ovenproof frying pan. Lower the pork into the pan with a pair of tongs, then fry for 3-4 minutes on each side, or until golden brown and crisp. Transfer to the oven for 5-10 minutes until cooked through.

6 Meanwhile, peel and dice the apples into cubes and mix with the lettuce leaves. Toss in the dressing and check for seasoning. Remove the pan from the oven and allow the pork to drain on kitchen paper. Serve immediately with lemon wedges and the apple salad on the side.

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