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Pork Chops with Cider and Apples Recipe


• 4 pork chops, good & thick ones with plenty of fat
• 1 large onion, or 2 small ones, peeled, chopped
• A couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole
• Salt and freshly ground black pepper
• A good glug fruity olive oil
• A few fresh sage leaves
• A good glass of dry cider

How to prepare

1.    Preheat the oven to 200C/400F/Gas 6.

2.    Season the four thick pork chops well with salt and freshly ground black pepper.

3.    In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop to get them nice and crisp.

4.     Lightly fry each side for about a minute until the outside is crusty and golden brown, and then remove from the pan.

5.    Add the onion into the same pan as the pork juices, and brown a little before then adding in a few fresh sage leaves and apple wedges with the juniper berries. (Note: Too many  sage leaves can easily overpower the flavour of the dish.)

6.    Add the chops back into the pan, and nestle them amongst the apple wedges and onions, now adding the remaining whole apples.

7.     Pour over the cider, just enough to cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. It is now ready to serve.

Eat & enjoy,