We’re kicking off a new series on Folkestone Foodies—one I’ve been meaning to launch for a while. The idea is simple: bring you recipes straight from the kitchens of some of Folkestone’s best chefs. These are the dishes they love to cook, the flavours that define their menus, and the kind of food that makes our local scene so exciting right now.
First up, I’m thrilled to feature Chef Jack Williams from The Langhorne in Folkestone, who’s shared a brilliant seasonal Pork Chop dish you can recreate at home.
Introducing Chef Jack Williams
When you talk to Jack, one thing becomes instantly clear: this is a chef who cooks with passion. The Langhorne’s menu is Jack’s personality on a plate, high quality British fine dining flare with a few clever twists that keep each bite exciting and unexpected.
Originally from Harlow, Essex, Jack brings a wealth of experience from kitchens across the UK, including time spent in London’s high-pressure fine dining scene. The move to Kent marked a new chapter—an opportunity to blend that experience with a more personal vision. Seven years on, The Langhorne has become a reflection of Jack’s food philosophy: elevated, exciting, and always evolving.
For this first guest feature on Folkestone Foodies, Jack’s kindly shared a beautifully balanced dish that champions bold flavours and classical technique—pan-roasted pork chop with braised red cabbage, glazed carrots and a cider jus. It’s hearty, comforting, and exactly the kind of food that makes The Langhorne a favourite among local diners.
But before we get to the recipe, we sat down with Jack to hear more about his influences, inspirations, and go-to kitchen essentials.
How did your journey as a chef begin?
I got my first job in a kitchen at the tender age of 17, starting out as a commis chef at the Manor of Groves Hotel in Hertfordshire while studying at college. I worked my way up there, eventually becoming sous chef for their conference and banqueting team. After that, I headed into London to explore the fine dining scene, spending time in kitchens both north and south of the river. Eventually, a family business opportunity brought me to Kent—and now, seven years later, I’m still here at The Langhorne.
What’s one ingredient you couldn’t live without in the kitchen?
Onions. They’re the foundation of about 95% of savoury dishes, and absolutely essential in building flavour from the ground up.
Which dish should a first-time visitor try at The Langhorne?
I’d have to say the lamb rump with courgette, ricotta, and broad beans. It’s fresh, vibrant, and captures everything I love about spring and summer on a plate.
Who or what inspires your cooking style?
There are loads of chefs I follow, and I’ve collected more cookbooks than I care to admit—but the nose-to-tail philosophy of Fergus Henderson has always had a big influence on me. It’s about respecting the whole animal and not letting anything go to waste.
Favourite bit of kit you can’t live without?
My bespoke chef’s knife from Nord Knives. It’s my backbone tool that I use constantly, every day.
If you had to eat one cuisine for the rest of your life, what would it be?
Asian cuisine—I love it!. There’s so much choice and so many complexities in flavour and technique.
What’s one food trend you love and one you wish would disappear?
I love small plates—it’s how me and my partner always eat when we go out, sharing everything. But flatbreads? Not a fan. I could go on about that one for hours!
Any tips for home cooks trying this recipe?
Don’t overthink it. Follow the steps and let the dish do its thing—the flavours will come together naturally.
What made you choose this particular dish to share?
It’s just classic cookery at its best. You can’t really go wrong with this!
Follow Jack on Instagram – @chefjackwilliams
Pork Chop with Braised Red Cabbage and Cider Jus
Enter Chef Jack
Here’s how to make my Pan-Roasted Pork Chop with Braised Red Cabbage and Cider Jus.
Serves 2
Ingredients
- Oil for cooking
- 2 bacon rashers
- ¼ red cabbage sliced
- 1 red onion sliced
- Sprigs of thyme
- 150ml orange juice
- 150ml red wine vinegar or red wine
- 2 butchers pork chops
- Salt & Pepper for seasoning
- 20g butter
- 3 garlic cloves
- 2 baby carrots or 2 carrots cut in half
- 100ml cider plus the rest for drinking
- 400ml pork jus or your preferred gravy choice
Red Cabbage Braise
Slice the cabbage fine, same for the red onion, and dice the bacon. In an oven-proof pan on a
medium heat, start by frying off the bacon and get it nice and caramelised. Add the onion and once
sweated out, add the cabbage, stirring to incorporate all the flavours.
Add the thyme, orange juice and red wine/vinegar and transfer into an oven set at 170°C with a lid on and cook for 45 minutes to an hour, stirring occasionally. Once cooked, the cabbage will be tender and the liquid reduced to a nice glaze.
While the cabbage is in the oven start on the Pork chops.
Pork Chops
Heavily season with salt and pepper, and salt the skin, as we’re going to hit it skin side down first in a hot pan to create crackling – this will take a couple of minutes.
Once you get a nice crust, move onto the flesh side and hard sear on both sides to get a nice Maillard reaction on the pork. While in the pan, add some butter (about 20g) with garlic cloves and thyme. Baste the pork with the foaming butter and add your carrots to glaze in all the goodness from the pan. Then place in the oven for 15 minutes, or if you have a probe, until the internal temperature reaches 75°C. Take out to rest up.
Cider Jus
Let’s talk gravy! Everyone has their preference, and personally, I like a nice pork or chicken stock, but any gravy works fine! I’m leaving that up to you guys, but to start, pour 100ml of cider into a pan on the stove and let it reduce to a concentrated syrup. Then pour your gravy base on while whisking and it’s ready! If you’re like me and you’re going with stock, reduce it down to your desired thickness. For me, if it coats the back of a spoon, it’s done!
Plating Up Time!
Spoon a nice heap in the middle of your plate or bowl. Baste the chop and carrots in the pan juices. Place the pork chop on top of your cabbage and scatter the carrots on and around the pork. Finally, lash your sauce all over and enjoy with the remaining cider!
Here’s how it went for me
I had to give this a go in my own kitchen, as it sounded so delicious! I bought my pork chops from my local butcher Watson Neal & Sons. You should definitely go to your local butchers, as not only are you supporting local business, they are just better quality, and I even got to choose how thick the chops were sliced.
Recommended Equipment
Pan-Roasted Pork Chop with Braised Red Cabbage, Glazed Carrots and Cider Jus
Ingredients
- Oil for cooking
- 2 bacon rashers
- 1 red onion, sliced
- ¼ red cabbage, sliced
- sprigs of thyme
- 150 ml orange juice
- 150 ml red wine vinegar or red wine
- 2 butcher's pork chops
- salt & pepper for seasoning
- 20 g butter
- 3 garlic cloves
- 2 baby carrots or 2 carrots cut in half
- 100 ml cider, plus the rest for drinking
- 400 ml pork jus or your preferred gravy choice
Instructions
Red Cabbage Braise
- Preheat the oven to 170℃
- In an oven-proof pan on medium heat, fry the bacon until caramelised.
- Add the onion and fry until sweated out.
- Add the cabbage, stirring to incorporate all the flavours.
- Add thyme sprigs, orange juice and red wine, place the lid on the pan and transfer to the oven for 45 minutes to an hour, stirring occasionally. Once cooked, the cabbage will be tender and the liquid reduced to a nice glaze.
Pork Chops & Carrots
- While the cabbage is in the oven, start on the pork chops. Heavily season with salt and pepper, and salt the skin, as we're going to hit it skin side down first in a hot pan to create crackling. This will take a couple of minutes.
- Once you get a nice crust, move on to the flesh side and hard sear on both sides to get a nice Maillard reaction. While in the pan, add some butter (about 20g) with garlic cloves and thyme. Baste the pork with the foaming butter.
- Add your carrots to glaze in all the goodness from the pan.
- Place in the oven for 15 minutes, or if you have a probe, until the pork reaches an internal temperature of 75℃. Take out to rest up.
Cider Jus
- Pour 100ml of cider in a pan on the stove and let it reduce to a concentrated syrup. Pour on your chosen gravy base while whisking and it's ready! If you're going with stock, reduce down to your desired thickness – for me, if it coats the back of a spoon, it's ready!
Plating Up Time!
- Spoon a nice heap of red cabbage in the middle of your plate or bowl. Baste the chops and carrots in the pan juices and place the pork chop on top of your cabbage. Scatter the carrots on and around the pork. Finally, lash your sauce all over and enjoy with the remaining cider!!
