Pork Chops with Apples

In , on November 8, 2016 with No Comments

Info

Preparation Time 10 MINUTES
Cooking Time 40 MINUTES
Difficulty Easy
Servings 4

Ingredients

4 Pork Chops
1 Tablespoon Butter
1 Tablespoon Rapeseed (Canola) or Olive Oil
3 red skinned Apples
2 Tablespoons Brown Sugar
300 ml Chicken Stock
1/2 Cup (125 ml) Apple Juice
1/2 Cup (125 ml) Dry White Wine
A small bunch Flat Leaf Parsley leaves chopped
5-6 Sage leaves chopped
2 (extra) Tablespoons Butter chopped into small pieces
1 teaspoon Cornflour (optional)

porkchopswithappleingredients

  1. Take the pork out of the fridge at least 30 minutes before cooking, to bring it to room temperature.
  2. Melt the butter with the oil in a frying pan.  Sprinkle salt and pepper onto the pork chops and when the butter and oil are foaming, put the pork chops into the pan (you may need to do this two chops at a time so that there is enough room for them to lie flat and also to make sure the temperature of the pan doesn’t drop too low).
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  3. Cook the pork chops for 4 minutes on each side.  Each side should be golden brown.
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  4. While the chops are cooking, prepare the apples.  Cut each one into quarters, remove the core and then cut each quarter into three.
    porkchopswithappleappleschopped
  5. When the chops are cooked, remove them to a plate and keep them warm.
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  6. Put the apples into the frying pan with the pork juices, sprinkle over the brown sugar and give everything a good stir.  Cook the apples for 3 minutes and then remove them to a dish with a slotted spoon.
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  7. Now add the chicken stock, apple juice and white wine to the frying pan and boil them together for 5-10 minutes, until they have reduced.
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  8. Whisk the butter into the juices piece by piece to thicken the sauce and give it a nice glossy sheen.
  9. If you want the sauce thicker, put a teaspoon of cornflour into a small ramekin, add 3 Tablespoons of the sauce liquid to the cornflour and mix it together until there are no lumps.  Pour the cornflour mix into the pan and continue to whisk.  Cook the sauce for a further 5 minutes, stirring or whisking, until the sauce has thickened.  Now return the apples to the pan along with the chopped herbs and any juices that have come off the pork while it has been resting.
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  10. Serve the pork chops with the apple sauce and plenty of mashed potato to mop the juices up.
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