I have made this a few times now and each time it has been a real hit! There is something so comforting about a big ol’ pork chop on a cold, frosty evening towards the end of January… The smell of the chops bubbling away in apple and mustard is yum, yum!
The last time I made this, we had lots of yummy vegetables left over from other suppers so I roasted them all together with olive oil and herbs, for about 30-40 minutes. Add Rice or cous cous to bulk it out for hungrier pals.
Ingredients. Makes enough for 2, for a cosy night in.
2 tbsp Olive Oil
2 Pork Chops, on the bone
200ml Pork Stock
1 tbsp Dijon Mustard
1 tbsp Chopped Fresh Sage
1 tbsp Chopped Fresh Rosemary
½ tbsp Chopped Fresh Thyme
2 Apples, I used Braeburns, rather on the large side, thinly sliced
Salt & pepper
Method
1. Rub both sides of the chops with salt and pepper, to taste
2. Put half the olive oil in a heavy bottom pan (that will fit the pork and apples, as that is what we are cooking the whole thing in) and brown the chops on both sides. About 3 minutes depending on the thickness
3. When they are nearly cooked, remove from the pan and set aside.
4. Add the rest of the olive oil and then the sliced-up apples and stir for a couple of minutes, followed by the herbs and a little salt and pepper
5. Add the mustard and the stock and scrape the bottom of the pan to get all the tasty bits
6. Slip the chops back in and submerge in the apples and cook for a couple of minutes to finish the pork off and reduce the sauce. I tend to fish a couple of apple slices out before they totally break down to top the chops when serving.
7. Take the pan to the table and serve from there if you like, that way you can dig in and eat any leftover apple sauce with a spoon!
8. Enjoy!
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