Pork Chops with an Apple, Red Onion & Walnut Sauce

Pork Chops with an Apple, Red Onion & Walnut Sauce

We were in town the other day and I popped into the Little Waitrose they have there.   I sure miss Waitrose.   I used to do most of my shopping there when we lived down South.   Their meat and produce was always excellent.   I found some excellent looking organic free range pork chops that were on their sell by date and so I got a good bargain.   I froze them when I got home and then,  yesterday,  I thawed them out and we had them for supper.

We don't eat pork very often . . . actually we don't eat any red meat very often . . . usually it is fish or chicken or no meat at all . . . but the Toddster, he does enjoy a good chop once in a while.

My mother always way over-cooked her pork when I was growing up.   Seriously.   You could have used her chops to shingle a roof.   I think there was a lot of fear as well as danger in those days of people getting trichinosis from under-cooked pork.

You can cook pork well enough without drying it out and over-cooking it though.   There is a fine line between cooked through and cremated!   I don't care who you are . . . an over cooked pork chop is just not very tasty or appealing.  I find if you cook it so long as the meat which is closest to the bone runs with clear juices when pricked . . . then it's done!  And indeed you can cook the tenderloin only until it is a little pink and you will be safe.   Any longer and it's blah . . . YUCKO!

Today I pan fried my chops, finishing them off in a hot oven for a few minutes while I created a delicious sauce to serve over top . . . of red apples and onions, sage, walnuts and cider vinegar.   Beautiful.   It's not a sauce in the sense of a gravy . . . but more like a relish.

 

Pork and apples are perfect partners . . . add some sage, onion and walnuts, and you have something very special indeed. Tasty and colorful with just a bit of crunch from the walnuts.  The men in your life will thank you for these!

 

I paired this up with Tatties and Neeps . . .  Basically that is just  mashed potatoes and Swede . . . but doesn't the other name sound more delicious and intriguing??   I know, how could you not love something called Tatties and Neeps???   It's quite impossible.   And it just goes so well with pork.   It really does.

Enjoy.

Ingredients

  • Today I pan fried my chops, finishing them off in a hot oven for a few minutes while I created a delicious sauce to serve over top . . . of red apples and onions, sage, walnuts and cider vinegar.   Beautiful.   It's not a sauce in the sense of a gravy . . . but more like a relish.
  • Printable Recipe
  • Tender pork chops served with a chunky apple, red onion and walnut sauce.  Delicious.   I like to serve this with mashed potatoes and Swede, or Tatties and Neeps as it is known over here!
  • 4 bone in, thick pork chops
  • 1 TBS butter
  • freeze dried sage, sea salt and cracked black pepper to taste
  • For the Sauce:
  • 1 TBS olive oil
  • 2 TBS butter
  • 2 large red-skinned dessert apples, cored and cut into wedges
  • 2 medium red onions, peeled and cut into wedges
  • 50g of walnut pieces, toasted (about 1/2 cup)
  • 1 tsp freeze dried sage leaves
  • 2 TBS organic Cider vinegar
  • salt and pepper to taste
Read the whole recipe on The English Kitchen