Pan-roasted pork chops with ap­ples & onions


‘A pan full of golden, siz­zling pork chops is a won­der­ful sight. The key to a fab­u­lous chop is to not over­cook it – it should be juicy and ten­der and al­most a lit­tle pink in the mid­dle be­fore you eat it.’

Serves 4 (plus left­overs) Prep 10 mins Cook 30 mins 78p a por­tion

4 large out­door-reared pork chops

1 tbsp olive oil, plus ex­tra for brush­ing

hand­ful of sage leaves

2 onions, finely sliced

2–3 ap­ples, peeled and cut into wedges 100ml

chicken stock

1 Pre­heat the oven to 200C/180C fan/gas 6. Brush the pork with the oil and sea­son well. Heat an oven­proof fry­ing or sauté pan over a high heat and seal the pork on both sides un­til browned. Set aside.

2 Heat the oil in the pan and add the sage, onions and ap­ples and fry for 5 mins un­til they start to colour. Put the pork chops on top, splash in the stock and trans­fer to the oven and cook for 15-20 mins un­til the pork is cooked and the ap­ples and onions are sticky and ten­der.

3 Leave the pork to rest for 10 mins then slice the meat from the bones, keep­ing the bones, and serve with the roasted ap­ples and onions.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.