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Pork Chops with Apple and Sage
Thick-cut French-trim pork chops with caramelised apples and crispy sage. The classic pairing, done in one pan.
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Pork and apple is one of those pairings that needs no justification. The trick is a thick chop — thin ones dry out before they brown — and a pan sauce built from the caramelised apple juices and a splash of cider.
Method
Pat the chops dry and season well on both sides and on the fat edge.
Heat the oil in a heavy frying pan over medium-high heat. Sear the chops for 4-5 minutes per side until deep golden, holding them upright for 30 seconds to render the fat edge.
Rest the chops on a warm plate while you make the sauce.
Add the butter and apple wedges to the pan. Cook for 3-4 minutes until caramelised, then add the sage leaves for the final 30 seconds.
Pour in the cider and let it bubble for 2 minutes, scraping up the browned bits.
Add the stock and mustard and simmer for 3 minutes until slightly reduced. Stir in the cream and season.
Return the chops and any resting juices to the pan for 1 minute to warm through. Serve with the apples and sauce spooned over.
Pro tips from the block
- Thick chops only: a 3cm chop can brown properly without drying out. Anything thinner is a race you'll lose.
- 70°C is done: modern pork needs no more. A blush of pink is safe, juicy and correct.
- Crisp the sage separately if you want a garnish — 20 seconds in hot butter and it shatters like glass.
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