Old-school pork chops with apples & sage

pork chop

Serves 4

  • 4 x 250 g higher-welfare pork chops

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 2 good eating apples (such as Cox or russet), unpeeled, cored and each cut into 8 wedges

  • 1 knob butter

  • 1 handful fresh sage leaves

  • 100 g good strong cheese (such as Stilton or Taleggio), optional

Preheat the oven to 200ºC/400ºF/gas 6. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 2cm deep cuts all along the fatty side of them. You can 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 lug 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 don't stick together.



When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. 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 tray into the oven for 4 to 6 minutes until everything is golden and melted.

Nutritional Information

Old-school pork chops with apples & sage

Topped with gooey melted cheese

0 foodies cooked this
Whenever I fancy a bit of cosy pub grub at home, I rustle up these lovely, easy pork chops
Serves 4
25m
Super easy
Method

Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!

Preheat the oven to 200ºC/400ºF/gas 6. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 2cm deep cuts all along the fatty side of them. You can 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 lug 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 don't stick together.

When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. 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 tray into the oven for 4 to 6 minutes until everything is golden and melted.

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Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 385
    19%
  • Carbs 3.1g
    1%
  • Sugar 2.9g 3%
  • Fat 31.3g 45%
  • Saturates 12.5g 63%
  • Protein 22.2g 49%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 x 250 g higher-welfare pork chops

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 2 good eating apples (such as Cox or russet), unpeeled, cored and each cut into 8 wedges

  • 1 knob butter

  • 1 handful fresh sage leaves

  • 100 g good strong cheese (such as Stilton or Taleggio), optional