Pork chops & fried apples
Waitrose cook Alex Szrok is a bit of an apple enthusiast, “Pork and apple, what a classic combo. But sometimes apple simply in sauce form can leave me a little cold: it’s a bit like baby food. I like to celebrate not just the sweetness, but also the apple’s crunch. Use it in place of a carb for a lighter, warming autumn salad.” It’s exactly the kind of clever twist Alex is known for. Want to see it come together? Alex shows you how in this week’s episode of our YouTube series, Let’s Cook. For more quick and easy dinner ideas, check out our Let's Cook recipes. Follow Alex on Instagram.
- Serves2
- CourseDinner
- Prepare5 mins
- Cook25 mins
- Total time30 mins
Ingredients
- ½ tbsp sunflower or vegetable oil
- 2 Duchy Organic Free Range Pork Chops
- 30g unsalted butter
- 2 Best of British Apples, cut into wedges
- 1 tsp fennel seeds, roughly crushed
- 2½ tbsp cider vinegar
- 1 tbsp wholegrain mustard
- 40g watercress
Method
Remove the chops from the fridge 30 minutes before using. Heat the oil in a large, nonstick, lidded frying pan over a medium-high heat. Remove the chops from their packaging and pat dry with kitchen paper; season. Place them, fat-side down, into the pan, holding them with tongs if needed. Cook them on the fat side for 4-5 minutes until the rind is golden and crispy, then lay them flat and cook for a further 4 minutes on each side until nicely browned, the meat is cooked all the way through and the juices run clear. Add the butter and baste the chops for a minute on each side. Transfer to a plate and pour most of the butter over, leaving a little behind in the pan.
Return the pan to the heat with the apple wedges and fennel seeds. Fry on each side for around 3 minutes until nicely golden. Add 2 tbsp water and pop the lid on for 2 minutes to just soften the apples very slightly.
In a large bowl, mix together the mustard and cider vinegar. Add the fried apple and the watercress, stirring well to combine. Serve alongside the pork chops, pouring the resting juices and butter over the top.
Cook’s tip
Level up
For an extra layer of flavour, add 2 bruised cloves of garlic (no need to peel) with the butter to baste the chops.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,635kJ/ 635kcals |
|---|---|
Fat | 50.9g |
Saturated Fat | 20.8g |
Carbohydrates | 11.7g |
Sugars | 11.6g |
Fibre | 2.3g |
Protein | 31.5g |
Salt | 1.2g |