Pork chops with apple, sage and sweet wine
This is more of a gentle reminder than recipe, but I refuse to make excuses as it is one of my favourite things at this time of year, with perhaps some fluffy, buttery mash alongside to catch all of those delicious juices.
Serves: 2
Ingredients:
- 2 pork loin chops on the bone
- Salt and pepper
- Olive oil
- 1 teaspoon butter
- 1 apple (ideally a sundowner), cored and up into thin slices.
- Small handful of sage
- 1 teaspoon wholegrain mustard
- 1 cup of sherry or sweet white wine such as riesling or pinot gris
Method:
- To begin, season the chops with salt and pepper on all sides.
- Get a heavy pan going over a moderate heat and let it heat up for a minute or two. Add a bit of oil and butter and let it melt and sizzle up.
- Add the chops to the pan and cook for several minutes on one side and then the other, until they are nicely golden brown and no longer pink in the middle.
- Remove from the pan and transfer to a warm plate to rest.
- Add the apples to the same pan and cook them down for a minute or so, adding a little more oil and if the pan is too dry. Once the apples have softened a bit, add the sage and mustard, stir around and then follow with the sherry or wine.
- Bring the heat up and let it bubble up and reduce down by half.
- Return the chops to the pan and nestle into the sauce.
- Taste and season if need be, then serve.
Don’t you just love pork chops? What’s your favourite meat to cook? Let us know in the comments.
Image credit: Jason Creaghan. Written by Sam Mannering. First appeared on Stuff.co.nz.
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