This magical animal has it all – bacon, gammon, roasts, loin and of course chops.
After cooking this recipe whenever that “what should I eat tonight” thought pops into your head it will be quickly be answered with “Pork chops, Pork chops, Pork chops, Pork chops, Pork chops. Hmmmmm Pork chops”.
Apple sauce and mashed potato I think are the way forward with this one. And maybe some veg.
The fresh and dried sage give these bad boys a great flavor, the dried sage coats while cooking and the fresh sage lifts the sauce.
You will need:
2 Tbsp olive oil
4-6 Pork loin chops (3/4 1- inch thick)
1 Tbsp Dried sage
Salt and pepper
4 Spanish onions sliced
1/2 glass of White wine
2-3 Tbsp fresh sage, chopped
Optional – Sliced apple 1-2
Rub the chops with the dried sage and season with salt and pepper.
Heat a pan (preferably a griddle to get the char lines) and and sear the chops on each side for 4-5 mins or until lightly browned. Turn down the heat to low and cook them through for about 15-20 mins until tender.
Remove the chops from the pan and keep warm.
Add the sliced onions to the pan with a tiny pinch of salt (and the sliced apple if using) and cook for around 10 mins until the onions are softened and golden brown (add a touch more oil if they start to stick). Pour in the wine and scrape the pan to release any left over chop brown bits, stir in the fresh sage and reduce the wine for around 5 mins.
Serve with mashed potato, veg and apple sauce.