This easy to cook, one pot pork recipe uses prime Scotch pork chops and braises them potato, apple, onion and a hint of sage. A good glug of cider intensifies the apple flavour as well as keeping that pork lovely and tender. You could use apple juice or even water for a similar result. This dish was developed for the oven but would suit the slow cooker too; just be sure to reduce the amount of liquid by half and for best results brown it through in the oven before serving.
Preheat the oven to 180C.
In a deep roasting pan or casserole dish, layer the potatoes with the apples and top with the sage leaves.
In a large frying pan, over medium heat, add the olive oil. Fry the onions, with a pinch salt, until soft and golden. When ready, add the onions to the dish.
Brown the chops for about 2 to 3 minutes on each side and add this to the dish too.
Mix the cider, or chosen liquid, with a pinch of salt and the mustard. Pour over the dish and cover with foil.
Bake in the oven for around 30 minutes, until the chops and the potatoes are tender.
Turn the oven up to 200C, remove the foil, and give the dish a further 15 minutes to brown.
Drizzle the finished dish with a splash of cream, a grind of black pepper, and a pinch of salt if it needs it.
Serve with a green vegetable or side salad; peas are ridiculously good with this dish.
Ingredients
Directions
Preheat the oven to 180C.
In a deep roasting pan or casserole dish, layer the potatoes with the apples and top with the sage leaves.
In a large frying pan, over medium heat, add the olive oil. Fry the onions, with a pinch salt, until soft and golden. When ready, add the onions to the dish.
Brown the chops for about 2 to 3 minutes on each side and add this to the dish too.
Mix the cider, or chosen liquid, with a pinch of salt and the mustard. Pour over the dish and cover with foil.
Bake in the oven for around 30 minutes, until the chops and the potatoes are tender.
Turn the oven up to 200C, remove the foil, and give the dish a further 15 minutes to brown.
Drizzle the finished dish with a splash of cream, a grind of black pepper, and a pinch of salt if it needs it.
Serve with a green vegetable or side salad; peas are ridiculously good with this dish.
