Pork Chops & Kentish Apple Casserole

preparation 10 minutes
cook time 30 minutes
Serves 4-6

The pairing of succulent pork and tangy apple is a match made in heaven. Combine it with sage and crème fraiche and you have a weeknight supper recipe you'll be returning to again and again!

Recipe taken from My Busy Kitchen by Alex Hollywood (Hodder & Stoughton £25)

Ingredients Method

4–6 large pork chops
2 tbsp olive oil
1 large onion, sliced
3–4 sage leaves
150ml dry apple juice
2–4 Cox’s apples, cored and sliced into circles
1 tbsp crème fraîche
Salt and freshly ground black pepper

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Season the chops. Heat half the olive oil in a flameproof casserole dish and fry the chops until nicely browned all over. Set aside on a plate.

Fry the onion in the empty dish for a few minutes until translucent. Add the sage leaves, return the chops to the dish and pour over the apple juice. Adjust the seasoning, cover and simmer for 18 minutes, until the pork is cooked through.

Meanwhile, heat the remaining oil in a frying pan. When hot, quick-fry the apple slices on both sides, until golden. Arrange the apples on a serving platter and keep warm.

Lift the chops out of the casserole and sit them on the apples. Quickly reduce the liquid left in the casserole to a sauce, then add the crème fraîche. Taste and season if necessary. Pour the sauce over the pork and serve with Parmesan crushed new potatoes.

Ingredients

4–6 large pork chops

2 tbsp olive oil

1 large onion, sliced

3–4 sage leaves

150ml dry apple juice

2–4 Cox’s apples, cored and sliced into circles

1 tbsp crème fraîche

Salt and freshly ground black pepper

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Season the chops. Heat half the olive oil in a flameproof casserole dish and fry the chops until nicely browned all over. Set aside on a plate.

Meanwhile, heat the remaining oil in a frying pan. When hot, quick-fry the apple slices on both sides, until golden. Arrange the apples on a serving platter and keep warm.