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    Pork Chops with Sage and Apple Cabbage

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    Pork Chops with Sage and Apple Cabbage

    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    • 4 x 125g Waitrose British Pork Chops, fat trimmed, from the
    • 4 whole fresh sage leaves, plus 1 tbsp fresh, chopped sage
    • 2 Braeburn apples, cored and sliced
    • 300ml dry English cider
    • 1 medium January King cabbage, cored and shredded
    • 200 ml half fat crème fraîche


    1. Melt the butter in a wide, deep pan. Season the chops and press a whole sage leaf into each. Cook for 10-12 minutes over a medium heat, turning halfway, until browned and just cooked. Set aside to rest.
    2. Add the apples to the sticky pan and cook, stirring, for 2 minutes, until golden. Set aside. Pour the cider into the pan, bring to the boil then stir in the cabbage. Cover and cook for 2 minutes, until wilted slightly.
    3. Stir the crème fraîche into the cabbage and cook, uncovered, for a few minutes, until the sauce has reduced slightly and the cabbage is just tender. Stir in the apples, sage and any of the pork juices and season.
    4. Using a slotted spoon, lift the cabbage mixture from the sauce and divide between plates. Rest a chop alongside, spoon the sauce over and serve with boiled potatoes.

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