Pan-roast Pork Chops with Crackling and Sausage Bonbons
By M&S Food
Published on 08 September 2025
Tony Singh’s recipe as seen on Cooking with the Stars, takes Sunday roast up a notch. Juicy pork chops, crisped crackling, and punchy bonbons come together with a creamy mushroom sauce and fresh seasonal veg.
Time and servings
1 hr 35 minsTotal time
2Servings
40 minsPrep time
55 minsCooking time
Ingredients
- 2 M&S Outdoor Bred thick-cut pork chops
- ½ tsp M&S rosemary salt
- 300g M&S chantenay carrots with maple butter
- 500g jersey royal potatoes
- 50g goose fat
- 1 rosemary sprig, picked and chopped
- 3 pork sausages, meat removed from skins (we used M&S Collection British 6 Pork Sausages)
- ½ tsp chili powder
- ½ tsp curry powder
- 50g flour
- 1 egg, beaten
- 50g panko breadcrumbs
- 2 tbsp olive oil, plus spray olive oil
- 25g unsalted butter
- 1 onion, thinly sliced
- 3 thyme sprigs
- 200g button mushrooms, sliced
- 4 dried porcini mushrooms, rehydrated and chopped
- 40ml brandy
- 175ml chicken stock
- 40ml double cream
- 1 tsp Dijon mustard
- 1 tbsp vegetable oil
- 3 tbsp M&S bramley apple sauce, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Start with the crackling. Carefully trim the layer of fat and rind from the pork chops. Bring a small pan of salted water to a boil, add the pork rind and boil for 15 mins to render the fat. Drain and pat very dry with kitchen towel. Spread the rind on a lined baking tray, sprinkle with the rosemary salt, cover with another sheet of baking parchment and press down with a second baking tray. Roast for 30 mins, or until crisp and golden.Step 2
Cook the chantenay carrots in the oven according to the pack instructions. Meanwhile, bring a pan of salted water to the boil and parboil the jersey royal potatoes for 20 mins. While they cook, place the goose fat in a roasting tin and put it in the oven to heat up. Drain the potatoes, gently crush them, then carefully toss in the hot goose fat with the chopped rosemary. Return to the oven and roast for 35 mins until golden and crisp.Step 3
Next, make the sausage bonbons. In a bowl, mix the sausage meat with the chili powder, curry powder and a pinch of salt. Using wet hands, roll the mixture into 6-8 small balls. Place the flour, beaten egg and panko breadcrumbs into three separate shallow bowls. Coat each ball first in flour, then egg, and finally the panko. Set your airfryer to 180°C, spray the bonbons with olive oil and cook for 10-12 mins until golden brown.Step 4
While the potatoes and crackling roast, make the sauce. Heat 2tbsp olive oil and 25g butter in a pan over a medium heat, add the onion, thyme and rosemary sprigs and cook for 3 mins. Add the button and porcini mushrooms and cook until softened. Pour in the brandy and allow it to reduce, then add the chicken stock and simmer for 10 mins. Stir in the double cream and Dijon mustard, season with salt and pepper, and keep warm.Step 5
Finally, cook the pork. Heat a little vegetable oil in a large pan over a medium-high heat. Season the chops with salt and pepper and sear for 2 mins on each side. Add a knob of butter to the pan to baste the chops for 1 min. Cook for a final 4 mins, or until cooked through, then transfer to a plate to rest. Before serving, pour any juices from the resting pork into your mushroom sauce.Step 6
To serve, plate the pork chops with the sausage bonbons, roast potatoes and carrots. Top the chops with a dollop of apple sauce and the crackling straws, and spoon over the mushroom sauce.