Sage And Apple Roasted Pork Chops

 

Two big pork chops (the sort only a good local butcher sells, bone-in if poss)

3-4 apples (nothing fancy whichever variety you have in the house will do)

1/2 can of apple cider

Generous handful of shallots

Couple sprigs of fresh thyme

Handful of sage leaves

 

Olive oil

Salt + Pepper

 

Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavour it. When it’s nice and hot, fry your chops so that they brown on each side.  Then rest them on their crackling until it starts to crisp.  Throw in your shallots and fry until soft and just starting to brown.  Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it.  Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!  Serve in the pan.  You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper