Foodicide: when someone eats so much they feel as if they may die.

I decided to start a foodie blog after a conversation about all things food over a cream cheese and bacon bagel on Sunday. As a food addict I enjoy talking about, eating and making food, so why not add writing about food to the list!


There’s just something about weekends that seem to triple my appetite. All psychological obviously, but I certainly look forward to my oversized, homecooked roast more than I would on a week day.

I didn’t have time to home-make too much myself this weekend but I did cook pork on Friday evening, accompanied by a lovely bottle of Asda’s finest Pinot. Main was followed by a chocolate brownie pudding meant for four…but eaten by two!

My partner had pork chops in the freezer, so rather than having the normal pork chops and mash, I decided to make something a bit different. I de-fatted the chops and breaded them in brown-breadcrumbs, cheddar, parmesan and parsley and grilled them. I served them with homemade apple sauce and roasted sweet potatoes. It was actually really nice and also unexpected for my partner who spent most of the cooking process with a rather dubious look on his face! Recipe below


For the pork:

* 4 x pork chops
* 60g brown bread (for breadcrumbs)
* 30g parmesan cheese
* 25g plain flour
* 3 free-range eggs, beaten
* 10g cheddar cheese
* Handful of parsley

For the potatoes
* 2 large sweet potatoes, chopped into 1-2 inch pieces
* Runny honey
* Finely chopped garlic
* Olive oil
* Dry rosemary and thyme / mixed herbs

For the apple sauc

* 2 Cooking apples, cored and cut into cubes
* 65-70mls cold water
* Squeeze of lemon
* 50g unsalted butter, cut into cubes
* Sugar, to taste


  1. Pre-heat the oven to 180-200 degrees.
  2. For the potatoes, peel and chop into 2inch-ish cubes and place in a bowl. Sprinkle with the garlic and mixed herbs and drizzle over some of the runny honey and olive oil. This is totally to taste. Season and then mix so the potatoes are nicely coated.
  3. Put the potatoes into a roasting tin and place into the centre of the pre-heated oven. They should be in for about 25minutes, but check them after 15minutes. They are ready when you can put a fork in them easily.

For the pork
These don’t take long to grill, especially if you have quite thin chops, so I have the potatoes done and set on the side, covered to keep them warm.

  1. Cut the fat off the pork chops and set aside. You can grill the fat separately to make crackling.
  2. Mix together the breadcrumbs, parsley, cheddar and parmesan in a bowl.
  3. Dip the chops into the flour, then into the beaten egg and finally into the breadcrumb mixture.
  4. Grill! This should take between 2-5 minutes on each side depending on the thickness of the chop, turn when golden brown.

For the apple sauce:
Put the chopped apples into a saucepan with the water and a squeeze of lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar (optional) and whisk in the cubes of butter and keep warm. If you want cold apple sauce, don’t put in the butter.