Pork chops with apple and sage is the midweek plate that still feels like a butcher’s supper. Pan-fry Pork Chops 1kg (Frozen) until the fat renders and the thickest part hits 75°C, then spoon over a quick apple-sage pan sauce. Shop Pork Chops when you want chops ready for the hob, not a joint you have to cut down.
Ingredients
- 4 pork chops (from a 1kg pack)
- 1 tbsp oil + a knob of butter
- 1 eating apple, cored and sliced
- 1 small onion or shallot, sliced
- 6–8 fresh sage leaves (or ½ tsp dried)
- 100ml cider or chicken stock
- 1 tsp wholegrain mustard (optional)
- Salt and black pepper
Method
- Pat chops dry, season well. Score the fat edge lightly so it renders.
- Heat oil in a wide pan on the hob. Stand chops on the fat edge first for 1–2 minutes, then cook 4–5 minutes a side until golden and 75°C in the thickest part.
- Rest chops on a warm plate under foil.
- In the same pan, soften onion and apple with the sage and butter for 3–4 minutes.
- Splash in cider or stock, scrape the pan, simmer until glossy. Stir in mustard if using, season, pour over the chops.
- Serve with mash or buttered greens.
Keep Pork Chops bookmarked for grill nights as well — the same pack works under a medium grill if you prefer less hob mess.