Pork Chop With Apple and Sage
photo by 2Bleu
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4
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
- Heat oven to 180C/350°F.
- Core the apples and score the skins to stop them splitting.
- Place them in a baking tray, add the white wine and bake for 45 minutes until the apples are soft and squishy.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I am currently on a month long tour of Europe with my husband and two of our friends. You can follow our travels on martinandluschka.blogspot.com
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One of my favorite chefs is Jamie Oliver, but my husbands'a pretty good cook too!
I love being creative, whether its in cooking, writing, crafts...unfortunately i'm not gifted with pens or paints, but I try to do the best I can with what I have!
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