Ingredients
- Pork Chops with Sage and CiderServes 610 sage leaves 10 sprigs of thyme2 cloves garlic2 tbsp olive oilSea Salt6 x pork chops3 x small red onions, cut into wedges with the root intact4 x eating apples150ml cider1 tsp dijon mustardTagliatelle, Mashed potato or pureed cauliflower to serve
Preheat the oven to 200C.
Set aside a few sprigs of thyme and a few sage leaves for garnish then pick the leaves from the thyme and finely chop the remaining herbs.
Crush the garlic and mix with the olive oil, a generous pinch of sea salt and the finely chopped herbs. Place the chops in an oven proof dish and rub the garlic and herb mix all over them. Place in the oven for ten minutes to brown then pour over the cider and add the onion wedges and apple slices. Return to the oven for a further 10-15 minutes until the chops are cooked, the apples soft and the onion crisp at the edges. Remove all of the juices from the pan into a small saucepan. Stir in a teaspoon of mustard and whisk. Bring to the boil and simmer low till reduced a little.You can add a little more cider here if needs be. To serve place the pork chops on a plate along with some onion and apple and drizzle over the sauce. Scatter with the remaining herbs. Serve with tagliatelle or mashed potatoes.
