Ingredients
- 4 pork loin chops
- 1 tbsp olive oil and 20 g butter
- 2 Granny Smith or Pink Lady apples, cored and cut into wedges
- 8 fresh sage leaves
- ½ cup apple cider or apple juice
- ½ cup chicken stock
- 1 tsp Dijon mustard, plus salt and pepper
Method
- Snip the fat on the edge of each chop every 3 cm so it doesn't curl. Pat dry and season.
- Heat the oil in a large frying pan over medium-high heat. Cook the chops for 4 to 5 minutes each side, until golden and 70°C in the centre.
- Move the chops to a plate, cover loosely with foil and rest for 5 minutes.
- Turn the heat to medium. Add the butter and apples and cook for 3 to 4 minutes each side until golden. Add the sage for the last 30 seconds.
- Add the cider and stock and simmer for 3 to 4 minutes, until reduced by about half. Stir in the mustard.
- Return the chops and their juices to the pan and spoon the sauce over.