Pork Chop With Apple and Sage – a delicious recipe with granny smith apples, sage, pork loin chops, white wine, butter, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 180C/350F.
2
Core the apples and score the skins to stop them splitting.
3
Place them in a baking tray, add the white wine and bake for 45 minutes until the apples are soft and squishy.
4
Heat the butter, oil and sage leaves in a frying pan.
5
Add the pork cops and cook over a moderate heat for 8 10 minutes.
6
Season with salt and pepper.
7
Turn once, scooping up the cooked sage leaves and place them on top of each chop.
8
Cook the remaining side for 5 minutes until tender.
9
In the meantime, gently remove the apples from their cooking juices, pour the juices into a pan and boil furiously until the liquid is reduced to around 125 ml.
10
Place a pork chop on each plate, top with a baked apple and spoon over the juices.
11
Serve with Dijon mustard.
352
kcal
Calories
21
g
Fat
14
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 granny smith apples, 8 sage leaves, chopped, 4 thick pork loin chops, 250 ml white wine, and more.
Yes, Pork Chop With Apple and Sage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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