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Tomapork Chops in Cider Sauce with Pink Lady Apples

Tomapork Chops in Cider Sauce with Pink Lady Apples

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Meaty chops in a creamy cider sauce and sweetness from juicy Pink LadyⓇ Apples. Serve with buttery mash and tuck in!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
Categories: 30-Minutes, French, Mains, Pork
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4 thick-cut Tomapork-style chops
1 tsp (5 ml) nutmeg
salt & pepper to taste
1 Tbsp (15 ml) olive oil
2 Tbsp (30 ml) butter
2 Pink Lady Apples, peeled, cored & sliced into wedges
10 g fresh sage
1 C (250 ml) chicken stock
1 C (250 ml) apple cider
1 C (250 ml) cream

To Serve

potato mash
10 g sage leaves, pan-fried in butter

Preheat oven to 200 ºC.

Season the pork chops with nutmeg, salt and pepper. Heat the olive oil in a deep-sided frying pan over medium-high heat; add the chops and fry until golden brown and caramelised on all sides. Remove the chops from the pan and place into a roasting tray. Roast the chops in the oven for about 10 minutes or until they reach 63 ºC using a meat thermometer.

Meanwhile, add the apple wedges to the same frying pan that the chops were cooked in and brown all over for about 3-5 minutes, they should be soft but retain their shape and not fall apart. Remove the apples from the pan and set aside.

Deglaze the pan with the chicken stock and apple cider, then add the butter and sage and let it simmer for 1 minute. Add the cream and simmer to reduce and thicken the sauce. Once the sauce has reduced, add the apples and heat through.

To Serve

Serve the Tomapork chops on a bed of mashed potato with apple cider sauce. Garnish with fried sage leaves.