“There are some foods that seem destined to be together. Pork and apples is one such partnership – so happily married, in fact, that they need little encouragement to create something sublime”. – Rachel Allen
- 30g (11⁄4oz) butter
- 2 tbsp olive oil
- 4 pork loin chops (each about 1.5cm 5/8 in thick)
- Salt and freshly ground black pepper
- 2 eating apples, peeled and cut into 5mm (¼ in) thick slices
- 200ml (7fl oz) cider
- 4 tbsp crème fraîche
- 4 tsp chopped sage
Place the butter and oliver oil in a large frying pan on a high heat and when the butter has melted and starts to foam, place the chops in the pan and season with salt and pepper. Cook on one side for 2-3 minutes until golden underneat, then turn over and season again.
Turn over the chops and place the apple slices in the pan, nestling them in among the pork, then cook for about 5 minutes, tossing the slices regularly, until the apples are golden and softened and the chops are cooked through.
Pour in the cider and stir in the creme fraiche and sage, then bring to a simmer and allow to bubble for a couple of minutes or until slightly thickened. Season with salt and pepper to taste and serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers