Pork Chops with Green Peppercorn Sauce and Apple Sauce

Ed Baines serves up succulent pork chops with two sauces and tangy red cabbage coleslaw in this casual dining combo
By Ed Baines
Pork Chops with Green Peppercorn Sauce and Apple Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the green peppercorn sauce

  • 50 g butter
  • 3 shallots, finely chopped
  • 1 clove garlic, crushed
  • 2 sage leaves
  • 1 tsp green peppercorns
  • 1 tbsp Dijon mustard
  • 400 ml chicken stock
  • 100 ml double cream

For the apple sauce

  • 4-5 Bramley cooking apples
  • 25 g butter
  • 1 tbsp granulated sugar
  • black pepper
  • 3 sage leaves, finely choped

For the chops

  • 2 x 200 g pork chops
  • 25 g butter

For the red cabbage coleslaw

  • 1/2 red cabbage, grated
  • 2 carrots, grated
  • 1/2 onion, grated
  • 1 red chilli, chopped
  • 1 clove garlic, finely chopped
  • 1 lemon, juice only
  • 300 ml mayonnaise


1. To make the peppercorn sauce, heat the butter in a saucepan and gently fry the shallots and garlic.

2. Add the sage leaves and green peppercorns. Stir in the Dijon mustard and chicken stock and cook until reduced by two thirds.

3. Add the double cream, bring to the boil and continue to cook until reduced by half.

4. For the apple sauce, peel, core and roughly chop the apples. Place them in a saucepan with the butter and sugar.

5. Add a good pinch of salt and pepper and cook over a gentle heat until softened. Mash with a fork, stir in the sage leaves and keep warm.

6. Season the chops with salt. Heat the butter in a frying pan and fry over a medium heat for 10 minutes on each side.

7. For the red cabbage coleslaw, mix together the red cabbage, carrots and onion. Stir in the chilli, garlic and lemon juice. Fold in the mayonnaise and season to taste.

8. Serve the chops straight away with the two sauces and coleslaw.

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