Recommendations · Beer and food

Pork chop with fried apple and Hertog Jan Bockbier

Pork chop with a brown crust, fried apple with cinnamon and a hearty mashed potato. Alongside, a bock beer with dark malt.

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Bottle of Hertog Jan Bockbier, beer

From the shelf

The bottle

Hertog Jan Bockbier comes from Hertog Jan in the Netherlands and is at 6.5 percent by volume. The bottle contains 33 centilitres. Bockbier is a dark autumn beer: dark malt goes into it, giving notes of caramel and bread, with little hop bitterness and a lightly sweet, full finish.

Hertog Jan Bockbier

The combination

Why this works together

Apple fried in butter with sugar turns dark and caramelly, which is exactly the tone dark malt brings to a bock beer; they reinforce each other. The pork brings fat and the crust brings salt, and the carbonation and mild bitterness of the beer stand against that. Because bock beer has little hop, nothing clashes with the cinnamon.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type main course

What you need

  • 4 pork chops of about 250 grams
  • 1.2 kilos floury potatoes
  • 3 apples, in wedges
  • 80 grams butter
  • 150 milliliters of milk
  • 2 tablespoons sunflower oil
  • 1 tablespoon of granulated sugar
  • 1 teaspoon cinnamon
  • 2 sprigs of thyme
  • salt and freshly ground black pepper

How to make it

  1. Take the meat out of the fridge half an hour before use and pat it dry.
  2. Peel the potatoes and boil them for 20 minutes in salted water until cooked.
  3. Heat the oil in a frying pan and add the chops. Fry them for 4 minutes, until the underside is brown.
  4. Turn them over, put 30 grams of butter and the thyme in the pan and fry them for another 4 minutes, spooning the butter over them.
  5. Put the meat on a warm plate and let it rest. Pour half a cup of water into the pan and stir loose the browned bits into a jus.
  6. Melt 30 grams of butter in a second pan, add the apple wedges and sprinkle the sugar and cinnamon over them.
  7. Fry the apple for 6 minutes, turning the wedges halfway, until they are golden brown but not yet falling apart.
  8. Mash the potatoes with the milk and the rest of the butter into a puree, season with salt and pepper and serve everything together.

In the glass

Serving

Serve at 8 to 10 degrees in a goblet with a head one finger thick. Straight from the fridge the beer stays closed; at cellar temperature the caramel and the malt aroma only then come out.

Everything about Hertog Jan BockbierBack to Recommendations from ’t Bockje

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