Pork Chop, Apple, Cider and Sage

Quick and simple recipe for you and tasty too....

Ingredients;

2 or 3 pork chops
1 tbsp of sunflower oil
2 Large apples, cored and quartered
Couple of large potatoes, skins on washed and quartered
80 ml (3.5 floz) each of cider and hot veg stock
50g (2ozs) blue Wensleydale (but any good cheese will do as well
1 tbsp roughly chopped fresh sage

1 large pan /skillet
Preheat oven to 230c (210c fan)

If fat on chops, snip with scissors at 2cm (2/4" intervals) this will stop them curling on hitting the heat

Heat the pan / skillet and  over a medium to hot flame adding the oil.

Add the chops and brown on both sides, remove from pan and set aside














Add the potatoes to the pan and coat with the oil and roast all over for 12 - 15 minutes (careful not to burn)













Place the chops back in the pan and add the apple quarters.  \pour over the cider and the hot stock adding salt and pepper to taste

Place in the oven for 15 minutes or until pork cooked through









Remove from oven, crumble the cheese over and return to oven for 2 - 3 minutes














Remove from oven and sprinkle over the chopped sage













Serve, spooning over the juices, and enjoy

original recipe seen on Good housekeeping 

Quick and easy Schnitzel

Haven't made this for a while and for some strange reason not many supermarkets actually sell schnitzel, still a hang over from veal I suspect, personally, never had a problem with it, but there you go....

So, here's what you will need;

For the schnitzels

2 decent sized pork chops
1 egg
3-4 tablespoons of plain flour
2 cups of breadcrumbs

For the sauce

1 large onion
1 courgette (zucchini)
6 large mushrooms sliced
1 green pepper
1 x500g packet of sieved tomatoes
1 tin of plum tomatoes
2-3 tablespoons of Worcester sauce
1 tablespoon of tomato puree
Chopped Basil




Lets do the sauce first

slice and dice the onion
slice and quarter the courgette
slice the onions (not to thin)
slice and dice the pepper


Heat some olive oil in a large pan and add the chopped vegetables and sweat down until soft, throw in any fresh tomatoes you may have that need to be used.








Add the tablespoon of tomato puree, tin of chopped tomatoes and the carton of sieved tomatoes, the Worcester sauce and some of the chopped Basil, stir well , cover and simmer for 15 - 20 minutes.










Now for the Schnitzels

Take the chops, one at a time of course, and place on a decent board on a solid worktop.  Take a meat tenderiser and beat the bejesus out of them to thin them down and double in size.











dust the schnitzels in the plain flour

dip the schnitzels into the beaten egg
dip the schnitzels in the breadcrumbs

















Add some oil to a pan and heat, add the schnitzels to the pan and gently fry on both sides until golden brown about 4 or 5 minutes on either side.  It shouldn't take long if the schnitzels are thin enough.








Once cooked, served up with the sauce and sprinkle some basil on top of the sauce ......

enjoy.....

Tip: for larger photographs, click on the photo

Pork Chops, Onion, Peppers and Tomatoes

Looked in the fridge tonight, didn't know what I fancied!

Took four pork chops browned off in some sunflower oil, chopped up a green and yellow pepper and a few chestnut mushrooms and a tore a bunch of basil leaves.












Remove the chops once brown

Add the veg to the pan and sweat down

Put the chops back in with the veg and cover with a 400 gram tin of chopped tomatoes and add the basil

Cover and simmer for 20 minutes

Serve and enjoy.

Pork Chops with Relish and Sun Dried Tomatoes

Another quick and simple recipe for two, or 4, dependant on your hunger!


2 or 4 pork chops, fat on or off.
Tomato Relish
Sun dried tomatoes

Potaoes

Peas

Mint

Parsley

knob of butter

Extra Virgin Olive Oil


prep and cooking time around 25 mins


Cut the unpeeled potatoes into quarters (or smaller if overly large) wash and rinse, put on to boil

Peas in a pan and bring to gently simmer


While the potatoes are cooking turn on the grill to highest heat.

Cook potatoes for about 10 mins than put the chops under the grill.

Once chops have browned on one side turn over and grill the other side, potatoes should just be coming to the boil.

Once chops are cooked on second side remove from grill. Place two or 3 sun dried tomatoes on each chop and then smother in tomato relish.  Baxter's if you can get it, alternatively a good smothering of Pesto is also great.  Another idea of course if you have plenty of tomatoes, onion, sweetcorn, etc, is make your own relish, there is nothing quite like home made (but today for quickness a jar was used)

Return chops under the grill and continue to cook.  You need to judge this yourself, we like the Pesto/ Relish just to be getting that little grilled brown crispiness to it, you may prefer just to ensure that that the Pesto/ Relish is warmed through.....

While the chops are finishing remove the potatoes and drain return to pan and add a decent knob of butter and or a dash of extra virgin olive oil and slightly crush with a fork, skins still on, sprinkle with some fresh chopped parsley.

Remove the peas from the heat and drain.  Again add a knob of butter and or extra virgin olive oil.  Add a heaped spoonful of fresh mint mix together.

Remove chops from the heat and serve up with a nice glass of red wine




Enjoy