- 2 pork chops
- 1 large savoy cabbage, chopped
- sage, chopped
- 1 bramley apple, chopped
- pork stock
Choose a rare breed of pork. The chop will be high quality and have maximum flavour.
To pan fry your pork chops, heat some oil in a frying pan and season the pork with salt. Place the chops in the pan. Make sure the cutlet is firm to touch and has a golden brown colour. It should take around 10 minutes on each side. With pork, it's a good idea to cook it more than you think it needs to be.
In a separate pan, add a splash of water of stock and then the savoy cabbage. Add some chopped sage and fry until softened.
Once the pork chops are cooked, add the chopped apple and a little bit of water to the pan and cook them together. The apples will brown because of the meat residue. To check that the pork is cooked thoroughly, put a metal skewer in the centre. If it is piping hot when removed, your chops are cooked.
Remove the chops from the pan, add some pork stock and reduce it down with the apples. You can use gravy but don't use a stock cube as it is too salty.
Serve the chops with the apple sauce on a bed of savoy cabbage.