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.
Pork with Apple and Sage: Serves 4:
Time: 10 mins prep + 10 mins cooking
Cost: £1.48 per serving
Calories: 237 per serving
- 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
- 1 onion, thinly sliced
- 2 desert apples, sliced into wedges
- A little oil for frying
- Salt & pepper to taste
- Combine the mustard, honey and sage to make a marinade. Coat the pork well with the marinade and set to one side.
- Fry the onion in a little oil until soft in a large frying pan. 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.
- Add the apple to the pan and cook alongside the pork. Turn them frequently and cook until slightly brown and soft, but not burned and mushy. Take them out as soon as they are cooked.
- Serve the pork topped with the onion and apple alongside mashed potatoes or mustard mash and fresh green vegetables.
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