Pork Chop With Apple and Sage |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Total time is a guesstimate as I've not made this before. If you do before I update, please let me know how long it took you! Ingredients:
4 granny smith apples |
8 sage leaves, chopped |
4 thick pork loin chops |
250 ml white wine |
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
salt and pepper |
dijon mustard |
Directions:
1. Heat oven to 180C/350°F.
2. Core the apples and score the skins to stop them splitting.
3. Place them in a baking tray, add the white wine and bake for 45 minutes until the apples are soft and squishy.
4. Heat the butter, oil and sage leaves in a frying pan. Add the pork cops and cook over a moderate heat for 8 – 10 minutes.
5. Season with salt and pepper. Turn once, scooping up the cooked sage leaves and place them on top of each chop. Cook the remaining side for 5 minutes until tender.
6. In the meantime, gently remove the apples from their cooking juices, pour the juices into a pan and boil furiously until the liquid is reduced to around 125 ml.
7. Place a pork chop on each plate, top with a baked apple and spoon over the juices. Serve with Dijon mustard.
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