- 1 tablesp. oil
- 4 pork chops, well trimmed
- Salt and black pepper
- 2 eating apples, peeled, cored and sliced
- Juice of half a lemon
- 1 tablesp. honey
- 2 teasp. fresh root ginger, grated
- 4 sage leaves, chopped
- A few knobs of butter
To Serve:
- Colcannon and roasted parsnips and carrots.
The smell from this dish alone will have your mouth watering. The apple and ginger are a winning combination and they really give the pork chops serious flavour. Served alongside colcannon and roast vegetables this dish is the perfect midweek meal.
Preheat the oven to Gas Mark 4, 180˚C (350˚F).
Heat the oil in a frying pan. Season the chops with salt and pepper and add them to the pan. Brown for 2 minutes on each side then remove from the pan to an oven proof baking dish. Add a knob of butter to the same frying pan, add the apple slices and cook for a minute. Mix the lemon juice, honey, ginger and sage together in a small bowl then add it to the frying pan. Simmer for a minute or two, then pour over and around the pork chops. Cover the dish and place in the preheated oven for 40 minutes.
Serve with colcannon and parsnips and carrots which can be cooked in the oven with pork.
Protein: 49g
Carbohydrates: 5g
Fat: 36g
Iron: 1.24mg
Energy: 544kcal