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.
- 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