Ingredients
- 4 small apples (golden delicious, Granny Smith), cored, stalks intact
- 100g unsalted butter, softened
- 4 pork loin chops
- 40ml (2 tablespoons) vegetable oil
- 1 onion, chopped
- 8 sage leaves
- 40ml (2 tablespoons) white wine vinegar
- 100ml dry cider
- 150ml thick cream
- 100ml Massel chicken style liquid stock
- 1 teaspoon Dijon or wholegrain mustard
Method
- Step 1Preheat oven to 180°C. Make a small incision through the centre of each apple, then rub with half the butter. Place on a baking tray, season and cook in the oven for 30 minutes.
- Step 2Meanwhile, season chops on both sides. Place the oil in a large frypan over high heat, add chops and cook for 2 minutes each side. Transfer chops to a baking tray. Return pan to heat, add the remaining butter, the onion and sage and cook for 30 seconds. Add the vinegar and cider, season and cook until reduced by half. Add remaining ingredients and continue to cook for 2-3 minutes or until thickened.
- Step 3Just before apples are ready, place chops in oven for 5 minutes. Briefly whiz sauce in a food processor (or with a hand-held blender) then gently reheat. Serve chops with a baked apple, some sauce and mash, if desired.
- Low carb
- Low sodium
- Lower gi
Nutrition
2520 kj
Energy
46g
Fat Total
24g
Saturated Fat
3g
Fibre
28g
Protein
167mg
Cholesterol
224.58mg
Sodium
18g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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