Pork Chops with Apples
Pork chops served with caramelised apples and onions is a winning classic dish! Super simple but truly delicious and impressive
Ingredients
- 2 pork chops (approx. 600 to 700gm/ 1.3 to 1.5lb) (NOTE 1)
- 1 tbsp light or mild olive oil (or neutral tasting oil)
- salt and pepper to season
- 40 gm unsalted butter
- 2 cloves garlic (peeled or unpeeled, crushed)
- 1 sprig rosemary
- 4 sage leaves
For the apples
- 1 tbsp light or mild olive oil
- ½ tsp fennel seeds (optional)
- 2 Granny Smith apples (NOTE 2)
- 1 medium red onion
- 1 tbsp balsamic vinegar
- 2 tbsp water
- 1½ tbsp brown sugar (packed)
- 20 gm unsalted butter
- salt and pepper to taste
Instructions
- Season both sides of the pork with salt and pepper. Slice the onion and apples into approximately 0.5cm (0.20in) wedges.
- Heat the oil over high heat in a medium frying pan. Once the oil smokes, place in the pork and cook for a minute untouched. Flip the pork chop over and cook for a minute, then flip over the pork again.
- Add the butter into the pan with the pork. Once it butter melts, add in garlic, sage and rosemary. Continue to flip the pork over every minute. During cooking, baste the pork regularly with melted butter using a spoon. Tilt the pan slightly and spoon the butter and place it over the pork repeatedly. It should take the pork 3 to 4 minutes on each side to cook to medium, cook for longer if desired. Place the pork onto a cooling rack and let them rest whilst cooking the apples.
- For the apples - Heat oil in a separate frying pan over medium-high heat. Place in the fennel and quickly stir-fry for 10 seconds, then add in the apples, onion, balsamic vinegar and water. Stir regularly for a couple of minutes, then add in the sugar and butter. Once the butter has melted, leave the apples to soften and caramelise. Do this by flipping the apples over every 10 seconds and stirring occasionally. Have a taste of the apples and season with salt if needed before removing from the pan.
Notes
(NOTE 1) Pork chops - I used rindless pork cutlets, but most cuts of pork would work. Aim for pork pieces that are approximately 4cm (1.6in) thick, so they're less likely to dry out during cooking.
(NOTE 2) Apples - I used Granny Smith apples as I like a little tartness in contrast to the sweet caramelised flavours. However, red apples would also work and taste delicious. I peeled my apples, but you may leave the skin on if preferred.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 625kcalCarbohydrates: 42gProtein: 31gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 154mgSodium: 97mgPotassium: 824mgFiber: 6gSugar: 31gVitamin A: 857IUVitamin C: 14mgCalcium: 63mgIron: 1mg