Pan-Fried Pork Chops with Apple and Crushed Potato

Great for a nice weekday dinner, this easy recipe will elevate your pork loin chops with caramelised apple and cider sauce. Add crushed potatoes to make the most of the sauce and the crisp sage.

SERVES 4 

Prep time 20 minutes
Cook 40 minutes (plus resting) 

INGREDIENTS

• 4 skinless pork loin chops, about 2.5cm thick
• Sea salt
• 20g butter
• 2 garlic cloves, bruised with the side of a large knife
• Olive oil, for frying
• 2 sprigs sage leaves
• 2 granny smith apples, cored and cut into wedges
• 1 golden shallot, thinly sliced
• 1 teaspoon caster sugar
• 500ml (2 cups) dry apple cider
• 2 teaspoons apple cider vinegar, or to taste

Crushed potatoes:

• 800g baby potatoes

Serving suggestion: serve with a simple frisée (curly endive) salad or steamed green beans.

1. Remove the pork chops from the refrigerator 30 minutes before cooking to come to room temperature.

2. To make the crushed potatoes, put the potatoes in a large saucepan with enough cold salted water to cover generously. Bring to the boil over medium–high heat and cook for 10–15 minutes until tender. Drain and return to the pan, crush lightly with a masher, add the butter and season with salt and pepper. Keep warm.

3. Heat a large heavy-based frying pan over medium–high heat. Season both sides of the pork chops generously with sea salt. Working with one chop at a time, hold with tongs fat-side down for 1–2 minutes to render and crisp the fat. You should end up with about 1 tablespoon of rendered fat in the pan.

4. Add the butter to the pan and, when it foams, add the garlic and return the chops to the pan. Pan-fry for 3–4 minutes on each side, spooning fat from the pan over the chops every now and then until they are browned and just cooked through. Transfer to a plate and cover loosely with foil to rest. Discard the garlic.

5. Add a splash of olive oil to the same pan, then add the sage and fry for 2–3 minutes until crisp. Transfer to a plate. Pour excess fat from the pan, add the apple and pan-fry, tossing occasionally, for 5–6 minutes until caramelised. Add the shallot in the last minute of cooking. Add the sugar, toss to combine and transfer to a plate.

6. Pour the cider into the pan, boil for 3–4 minutes to reduce by half, then add the vinegar and any resting juices from the pork. Return the apple mixture to the pan to reheat and season with salt and pepper.

7. Serve the rested pork chops with the crushed potato and apple sauce, scattered with the crisp sage.