Old-School Pork Chops with Apple and Sage
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Pork, apple and stilton? That's three food groups! Four if you count the sage leaves. Combine the goodness of these ingredients by trying Jamie Oliver's recipe for old-school pork chops with apples and sage from his book, Cook with Jamie. Although he says the cheese is optional, you know you have to use it.
Old-School Pork Chops with Apple and Sage
From Jamie Oliver's Cook with Jamie
- serves 4 -
Ingredients
Four 9-ounce pork chops, preferably free-range or organic
Sea salt and freshly ground black pepper
Olive oil
2 good eating apples (e.g. Mcintosh or Cox), unpeeled, cored and each cut into 8 wedges
A knob of butter (a couple of tablespoons)
A handful of fresh sage leaves
3 1/2 ounces good strong cheese like Stilton or taleggio (optional)
Procedure
1. Preheat the oven to 400°F. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. You can even ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.
2. Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don't stick together.
3. When the chops are nearly done, lift them out of the pan and put them in an oiled baking pan. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking pan into the oven for 4 to 6 minutes until everything is golden and melted.
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1 Comment:
I've never cooked with a knob and a glug, but it sounds divine. Forget a knob of Stilton - I'd add a glug!
PerkyMac at 11:28AM on 02/21/08