Pan Fried Pork Chop With Sage And Apple Mash Recipes

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

SAGE PORK CHOPS

Steps:

• Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

PAN-FRIED PORK CHOP WITH SAGE AND APPLE MASH

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat the oil in a small ovenproof frying pan and season the chop on both sides. Hold the chop in the pan with tongs, skin-side down, for about 5 minutes to help crisp up the skin and render some fat.
• Once the fat is browned, fry the chop for 3 minutes on each side until just golden. Add 4 sage leaves to the pan, then transfer the pan to the oven and cook for 5-6 minutes until the sage leaves are crisp and the chop is just cooked through (just over 60°C in the centre on a digital thermometer or when the juices run clear when pierced with a skewer). Set aside for the chop to rest in the pan for 5 minutes.
• Meanwhile, chop the remaining 2 sage leaves. Put them in a small pan with a lid, along with the chopped apple and potato. Add the milk and just enough water to cover, then put the lid on and bring to the boil. Turn down the heat and simmer for 10 minutes until the apple and potato are soft. Drain, reserving the cooking liquid, then return the apple, potato and sage to the pan and mash until smooth. Mix in the crème fraîche and just enough reserved cooking liquid to give a smooth consistency. Taste and season with salt and pepper.
• Serve the chop, mash, crispy sage leaves and steamed kale with wholegrain mustard and the chop's cooking juices spooned over the top.