- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 pork chops, boneless
- 1 dashes of olive oil
For the apple, pear and sage sauce
- knob of butter
- 4 apples, peeled and cubed
- 4 pears, peeled and cubed
- 12 sage leaves, finely shredded
For the cabbage
- 1 Savoy cabbage, finely sliced
- 4 onions, peeled and finely sliced
- ready-to-eat prunes, halved
- 50 ml double cream
1. Season the pork chops with salt and pepper to taste.
2. Heat the olive oil in a large frying pan and fry the pork chops in the oil for about four minutes on each side until crisp and golden-brown and cooked all the way through. Keep warm.
3. For the apple, pear and sage sauce: melt the butter in a small saucepan. Tip the apples and pears into the pan and cook until softened.
4. Add the sage to the sauce, then set aside, keeping it warm.
5. For the cabbage: cook the cabbage in boiling salted water until tender; drain well and set aside.
6. In a medium saucepan, fry the onions without oil or butter for 5 minutes until browned. Add the prunes and cabbage to the pan. Season, then stir in the cream.
7. Share the cabbage mixture between four plates, sit the pork chop alongside each serving and add a spoonful of sauce. Serve straightaway.
Made with produce from Stenton Family Butchers - finalists of the Local Food Hero Awards 2007.
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