- 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
- Begin by boiling the potatoes in a saucepan of lightly salted water for approx. 20 minutes.
- 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.
- Add the apples to the frying pan and slowly brown. Remove and keep warm.
- Add the onions with 200ml boiling water and simmer for about 5 minutes, until reduced.
- Add the remaining oil and stir until the onions are caramelised.
- 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.
- 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
- Remove the chops and simmer the sauce for 5 minutes to thicken, then season well.
- Divide the mash between plates, place a chop on each, pour over the sauce and serve with some cooked green beans.