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Grid Iron Meat

Pork Chops & Black Pudding Tray Bake

A rustic, one-pan supper that celebrates the richness of native-breed pork. Thick-cut pork chops roast with potatoes, apples, and black pudding for a dish that’s both hearty and beautifully balanced — a true taste of the North.

INGREDIENTS
  • 2 x 10oz pork chops (bone-in or boneless, native breed preferred)
  • 150g black pudding, cut into thick rounds
  • 500g baby potatoes, halved
  • 2 small red onions, cut into wedges
  • 2 eating apples (such as Braeburn), cored and sliced into eighths
  • 2 sprigs fresh thyme (plus extra to serve)
  • 2 tbsp wholegrain mustard
  • 2 tbsp rapeseed oil
  • 50ml dry cider or apple juice
  • Sea salt and cracked black pepper
  • Optional: a knob of butter for finishing
METHOD

  1. Preheat the oven to 200°C fan (220°C conventional).
  2. Prepare the tray: In a large roasting tin, toss the potatoes and onions with the rapeseed oil, thyme, salt, and pepper. Roast for 20 minutes until starting to colour.
  3. Add the pork: Rub the pork chops with wholegrain mustard, season well, and nestle them amongst the vegetables. Pour the cider or apple juice into the tray.
  4. Roast again for 20 minutes, then turn the chops and tuck in the apple slices and black pudding rounds.
  5. Finish cooking: Return to the oven for a final 15–20 minutes, until the pork is golden and the black pudding crisped at the edges.
  6. Rest & serve: Remove the tray from the oven, dot with a little butter, and allow the meat to rest for 5 minutes before serving straight from the tin with extra thyme scattered over.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use the Bake/Roast function at 190°C.
  • Roast potatoes and onions first for 15 mins, then add the chops and cook for 15 more.
  • Add apples and black pudding for the final 8–10 mins.
  • Pork internal temperature should reach 70°C, then rest before serving.

Print recipe

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Lishman’s Yorkshire Black Pudding Chub

Black pudding has a rich history in British cuisine. This recipe was discovered in a 1920’s Yorkshire, butchers manual.

Black puddings versatility in cooking, nutritional value, and compatibility with various dietary preferences makes it a popular and interesting addition to our Grid Iron Meat product range. Whether enjoyed as a classic breakfast staple or used creatively in other dishes, black pudding continues to charm food enthusiasts across the UK.

£3.20

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Rare Breed Pork – Chops – 2 x 284g

Pork chops from rare breed pigs, full of flavour and naturally well marbled.

Our Rare Breed Pork Chops are a classic cut that rewards simple cooking. With a generous eye of meat, a good layer of fat and the bone left in for extra flavour, they deliver the kind of texture and depth you only get from well-reared pork.

Sourced from rare breed pigs with a slower-grown, traditional character, these chops have a richer taste than standard pork. Ideal for pan-frying, grilling or roasting, they make an easy midweek supper or a more substantial weekend meal.

£9.94

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Sides

  • Cider-braised cabbage: Finely sliced savoy or pointed cabbage cooked in a knob of butter and a splash of cider until tender.
  • Butter-roasted carrots and parsnips: Tossed with honey and thyme for sweetness.
  • Warm lentil salad: Puy lentils with shallots, parsley, and a touch of Dijon for an earthy contrast.
  • Apple sauce or spiced pear chutney: Adds sweetness and acidity to balance the pork.
  • Creamy mash: If you want something indulgent, mashed potato made with a little cream and English mustard works beautifully.

Matches

  • Flavour pairings: Apple, sage, mustard, cider vinegar, leeks, parsnip, thyme, garlic, rosemary, or fennel seeds all complement pork and black pudding.

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Preparation Time: 15 minutes
Cooking Time: 55 Minutes Total

Hot Tips

  • Start the pork chops at room temperature to ensure even cooking.
  • Don’t overcook the black pudding — it only needs 10–15 minutes to crisp without drying.
  • Add a drizzle of cider vinegar at the end for a touch of brightness.

Pairings

Red Wine

  • Côtes du Rhône: Juicy Grenache and Syrah blend with soft tannins for roasted pork.
  • Spanish Rioja Crianza: The oak spice complements the black pudding beautifully.

White Wine

  • Alsace Pinot Blanc: Rich enough for the pork yet fresh for the apples.
  • Chenin Blanc (Loire): Stone fruit and honeyed notes pair well with caramelised edges.

Beer & Cider

  • Dry English cider: The natural partner for pork.
  • Amber ale: Slight malt sweetness plays well against the savoury black pudding.

Non-Alcoholic

  • Apple and ginger press: Sweet-sharp with a warming edge.
  • Sparkling elderflower: Bright and floral against the richness of the meat.

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