Pork Chops with Apples and Sage

Pork, Apples and Sage

Pork, Apples and Sage

Pork is much maligned. People still overcook it, making it more suitable for soles of shoes than the table. You can cook good quality pork to medium rare and live to tell and even write about it. I talk about that more below. Anyway to this recipe. Thick pork chops look great, and are supremely filling. For this, the pork can roast gently in the oven or quickly and be done in minutes, the choice is yours. The sweet, collapsing apple and the rich crusty pork meat are sublime.
Serves 4

 

Ingredients

  • 4 pork chops, good thick ones with lots of fat.
  • salt and freshly ground black pepper.
  • a good glug fruity olive oil.
  • 1 large onion, peeled, chopped.
  • 4 eating apples, each cut into 8 wedges.
  • a few fresh sage leaves (only a few they can be overpowering).
  • a dozen juniper berries, squashed using the back of a knife.
  • a glass of good dry cider.

Method

  1. Preheat the oven gas 6/ 200c
  2. Season the chops well with salt and freshly ground black pepper.
    In a large shallow ovenproof pan, heat the olive oil and put the chop in rind
    side down, and start it getting crispy. Fry the chop on each side for a minute
    or two making then crusty and golden brown, then get them out of the pan.
  3. Add the onion to the same pan, let them brown a little, then add the
    apple, sage leaves and the juniper berries.
  4. Add the chops back into the pan, and tucking them among the apples
    and onions. Pour over the cider, enough to just cover the ingredients, season
    to taste and place in the oven for about half an hour, or until the pork and
    apple are cooked.

Somthing While You Are Waiting

We have been eating pork medium rare since about 2003. More than that it began in the US. It is not a new thing at all, and if it is good quality pork should not be a problem. For more about it you can read this article . If you would like to know more about juniper berries, other than they are good for gin, then go here.

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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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