© David Loftus
Old-school pork chops with apples and sage
Here is my version of a good English country classic pork, apple and Stilton. Great pub grub!
Preheat the oven to 400°F. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. Have a look at the picture opposite and youll see what I mean. You can even ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.
Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they dont stick together.
When the chops are nearly done, lift them out of the pan and put them in an oiled baking pan. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking pan into the oven for 4 to 6 minutes until everything is golden and melted.
These chops are great served with the Savoy cabbage with Worcestershire sauce on page 356 and some simple boiled and buttered new potatoes.
4 x 9oz pork chops, preferably free-range or organic
sea salt and freshly ground black pepper
2 good eating apples
(e.g McIntosh or Cox), unpeeled, cored and each cut into 8 wedges
a knob of butter
a handful of fresh sage leaves optional: 31⁄2 oz good strong cheese like Stilton or taleggio