Apples and pork are made for each other and this simple recipe is quick to prepare and makes a very good midweek dinner or supper dish. Choose crisp, sweet eating apples such as Braeburn or Gala and nice thick loin chops. Serve these tender chops with new potato and roasted veg for a family meal or roast potatoes and soft carrots and broccoli for a delicious roast dinner alternative come Sunday lunch time. You could try this recipe using lamb too – just add some rosemary for extra flavour.
1 tbsp olive oil
4 loin pork chops
50g butter, cut into pieces
2 tbsp soft light brown sugar
2 eating apples, cored and sliced
Few sage leaves for garnish
The chops can be grilled instead of pan fried. Why not try using pears instead of the apples for an interesting altenative?
Heat the oil in a frying pan or sauté pan on a medium heat.
Add the chops and cook for 15 – 20 minutes, turning once, until fully cooked and browned.
Transfer the chops to a warmed dish and keep warm.
Put the butter in the pan and allow it to melt gently. Add the sugar and stir together well. Add the apple slices, coating them well with the mixture. Cover the pan and cook for about 5 – 8 minutes, stirring them gently every now and again until the apples are tender but still retain their shape. Remove the apples from the pan and keep them warm with the chops.
Add the sage leaves and continue cooking the sauce for a few extra minutes, uncovered, until slightly thickened.
Arrange apples on plates, place the chops on top and garnish each with few of the sage leaves. Pour on the remaining sauce.
Serve with spinach or chard and sauté potatoes or any vegetables of your choice.