Jamie Oliver's retro pork chops with apples and sage
I've written before that I don't like meat + fruit combinations, at least not something as trivial as chicken and pineapple. However, after making beef with plums, I fell in love with the combination of meat and fruit, and this dish won over not only me, but my husband as well. I think apples and pork are just made for each other! Juicy, appetizing meat and tender apples - dinner will be very tasty, I guarantee! Especially its preparation is not a hassle and it takes about 30 minutes.
Composition:
- pork loin - 4 pieces on the bone
- apple - 2 pieces
- fresh sage leaves - a handful
- olive oil
- butter - a slice
- salt, pepper
Cooking Jamie Oliver's pork chops with apples and sage:
Choose juicy, crisp apples. Without peeling them, cut them open, remove the core and cut each one into 8-10 slices.
Allow the apples to cool.
Lay the chops out on a board and with a sharp knife, make incisions in the layer of fat - this will help melt away excess fat. Sprinkle the meat with salt and pepper.
Heat a skillet, pour in olive oil, place the chops and fry them for 3 minutes on each side, until browned.
Transfer the meat to an oiled baking pan.
In a skillet, melt butter and fry apples in it until golden.
Layer 4-5 apple slices on each chop.
Drizzle the sage leaves with olive oil and arrange on top of the apples.
Allow the sage leaves to drizzle with olive oil and arrange on top of the apples.
Place the tray in an oven preheated to 200 degrees for 6-10 minutes to allow everything to brown. Cooking time will depend on the thickness of the chops - you may need more or less.
Add more or less.
Enjoy!"
