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
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.