Pork with Apple and Sage

Pork and Apple are a classic combination of British flavours. This dish is perfect for autumn when apples are in abundant supply. Pork chops, loins or fillets all work well. The quick honey & mustard marinade compliments the pork and apple. If your kids are not keep on the apple you can simply peel & dice it and cook and mash it with the potatoes instead. Makes lovely apple mash!

Dried sage works just as well as fresh sage, which needs to be cooked well. I like to serve Pork & Apple with mashed potatoes flavoured with wholegrain mustard and served with a side of steamed green vegetables.

One of the things I love about this dish is that once you have trimmed the fat from the pork it's incredibly low fat. It's also very inexpensive but looks really impressive when plated up nicely.

Time:  10 mins prep + 10 mins cooking
Cost:  £1.48 per serving  
Calories:  237 per serving  

Pork with Apple and Sage: Serves 4:

• 4 x Pork fillets, loins or chops, fat trimmed
• 1 tablespoon whole grain mustard (or any mustard)
• 1 tablespoons honey
• 8 fresh sage leaves, chopped or 1 teaspoon dried sage
• 2 desert apples
• 1 onion
• A little oil for frying
• Salt & pepper to taste

1. Combine the mustard, honey and sage to make a marinade. Coat the pork well with the marinade and set to one side.

2. Slice the apple into thin wedges, each no thicker than half a centimetre, and set to onside.

3. Slice the onion and fry in a little oil until soft. 

4. When the onion is soft, turn the heat of the pan up and fry the marinaded pork for 3 - 5 minutes on each side depending on the thickness.

5. Add the apple to the pan along with the pork. Turn them frequently in the pan and cook until slightly brown and soft but not burned.

6. Serve the pork topped with the onion and apple alongside mashed potatoes or mustard mash and fresh green vegetables.

Give it a go this week in honour of Great British Food Fortnight!

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