Ingredients
1 Tbsp | Olive oil, (plus extra) |
3 | Granny Smith apples, (peeled and sliced) (Main) |
2 | Bay leaves |
2 cloves | Garlic |
2 | Red onions |
1 Tbsp | Cider vinegar |
3 tsp | Brown sugar |
4 | Pork chops |
2 Tbsp | Butter |
16 leaves | Sage |
Directions
- Slowly cook the apples with the olive oil, garlic, bay leaves, red onions, cider vinegar and brown sugar until soft and caramelised. Season.
- Heat a frying pan and add 1 Tbsp olive oil. Cook the seasoned pork chops until golden then turn and repeat.
- Remove and keep warm. Heat the butter until sizzling then drop in the sage leaves.
- Remove as soon as they begin to crisp, then serve with the butter, spooned over the chops.