Sage & Apple Pork With Mustard Mash


  • 4 x  Pork loin chops
  • 1 tbsp sunflower oil
  • 2 Cox apples, cored and cut into 8 segments each
  • 2 medium onions, sliced
  • 2 garlic cloves, sliced
  • ½ tbsp plain flour
  • 500ml strong dry cider
  • 1 tbsp cider vinegar
  • 8 fresh sage leaves, finely chopped
  • 300g cooked green beans, to serve

For the mash

  • 900g King Edward or Maris Piper potatoes
  • 85g butter
  • 3 tbsp milk
  • 2-3 tbsp grainy mustard


  1. Begin by boiling the potatoes in a saucepan of lightly salted water for approx. 20 minutes.
  2. Meanwhile, season the pork chops and fry in half the oil- I quite like to use my griddle pan, but a large, non-stick frying pan is just as good. Fry over a high heat for 2-3 minutes, until browned on both sides. Remove and keep warm.
  3. Add the apples to the frying pan and slowly brown. Remove and keep warm.
  4. Add the onions with 200ml boiling water and simmer for about 5 minutes, until reduced.
  5. Add the remaining oil and stir until the onions are caramelised.
  6. Stir in the garlic and flour and cook for 1 minute. Gradually stir in the cider, then place the pork chops back in the pan with the apples, vinegar and sage, and simmer for 10-15 minutes.
  7. Remove the potatoes from the heat and mash the potatoes with the butter and milk until no lumps are left. Beat 2-3 tbsp grainy mustard in and season to taste
  8. Remove the chops and simmer the sauce for 5 minutes to thicken, then season well.
  9. Divide the mash between plates, place a chop on each, pour over the sauce and serve with some cooked green beans.


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