Luke Mangan's roast pork chops with caramelised apples and spiced pumpkin

Keep cosy this winter with this tasty pork dish. It's hearty, wholesome and easy to make.





  • 1/2 butternut pumpkin, ends trimmed, seeded
  • 1 tbs fennel seeds
  • 1/3 cup (80ml) olive oil
  • 2 pork chops
  • 1 tbs ground coriander
  • 2 apples, peeled, cored, quartered
  • 50g butter
  • 2 tbs caster sugar
  • 50ml brandy
  • 70ml vegetable stock
  • 1 bunch broccolini or baby broccoli, trimmed
  • 1/2 tsp thinly sliced red chilli (optional)



Preheat oven to 200°C. Line a baking tray with foil. Place pumpkin on the lined tray. Season. Sprinkle with fennel seeds. Drizzle with 1 tbs oil. Roast for 30 mins or until tender.


Meanwhile, place the pork on a plate. Drizzle with 1 tbs oil. Season. Sprinkle with the ground coriander and turn to coat. Heat 1 tbs oil in a large ovenproof frying pan over medium-high heat. Add the pork and cook for 2-3 mins each side. Add the apple and 1 tsp (5g) butter. Roast for 10-15 mins or until the pork is just cooked through and the apples are tender.


Add the sugar, brandy, 50ml stock and the remaining butter to the pork mixture in the pan. Stir to combine. Bring to the boil over high heat.


Heat 1 tbs oil in a frying pan over medium heat. Add the broccolini or baby broccoli. Season. Cook for 3-5 mins or until just tender. Add the chilli, if using, and remaining stock. Remove from heat. 


Divide the pumpkin, broccolini or baby broccoli and pork among serving plates. Top with apple and drizzle with sauce from the pan.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.