Pork chops with apples and mustard sauce
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Pork chops with apples and mustard sauce
Serves: 2
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
415Kcal
Fat
16gr
Saturates
5gr
Carbs
23gr
Sugars
23gr
Fibre
3gr
Protein
35gr
Salt
0.6gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 tbsp vegetable oil
- 2 Taste the Difference British pork loin cutlets
- 2 Pink Lady apples, cored and cut into wedges
- 1 small red onion, cut into slim wedges through the root
- 10 sage leaves
- 250ml cider
- 1 tbsp wholegrain mustard
- 1-2 tbsp crème fraîche
Step by step
- Heat the vegetable oil in a large frying pan, season the pork chops, then brown them over a high heat for 2 minutes on all sides (including the fat edge), then remove to a plate. Add the apple wedges to the pan and fry them for a minute or two on each side until lightly browned, then remove to the plate with the browned pork.
- Return the chops to the pan with the onion and sage leaves; fry for a minute. Add the cider, bring to the boil and cover with a lid. Simmer over a low heat for 15-20 minutes, turning the chops and uncovering the pan halfway through.
- When the chops are cooked, add the mustard and simmer vigorously for 2-3 minutes until the sauce has reduced slightly. Stir in the crème fraîche and some seasoning, then return the apple wedges to the pan and warm through for a minute or two before serving.
