Roast pork chops with caramelised apples recipe

65 ratings Rate
  • Serves 4
  • 15mins to prepare and 40mins to cook
  • 945 calories / serving
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Rustle up Matt Dawson's rich dish as a special treat for cold autumnal days or a long summers evening.

Preheat the oven to gas 7, 220ºC, fan 200ºC. Heat the oil in a flameproof roasting tin over a high heat and brown the pork for a minute on each side to colour. Remove and set aside. Add the potatoes and cook for 5 minutes or until they are golden. Toss in the sage, season, then return the pork to the pan. Roast in the oven for 25-30 minutes.

Meanwhile, heat the butter in a nonstick frying pan and cook the apple wedges for a couple of minutes on each side until golden. Remove with a slotted spoon and set aside. Put the crème fraîche and mustard in the pan, stir, and cook for a few minutes to make a sauce. Season to taste.

Divide the pork and potatoes between 4 plates and serve with apple wedges and the mustard sauce.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 pork chops
  • 1kg white potatoes, cubed
  • handful fresh sage leaves
  • 2 Braeburn apples, cored and cut into 8 wedges each
  • 300ml (10fl oz) half fat crème fraîche
  • 3tbsp wholegrain mustard
  • 3tbsp oil
  • 1tbsp butter
  • Energy 3925kj 945kcal 47%
  • Fat 69g 99%
  • Saturates 27g 135%
  • Sugars 10g 11%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 52.7g Protein 32.3g Fibre 6.3g


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