Pork Chop with Sage and Apple Mash
4 pork chops
2 tsp olive oil
600g potatoes suitable for mashing, chopped
3 large cooking apples, peeled, and chopped
8 tbsp crème fraiche
Knob of butter
A bunch of fresh sage leaves
Steamed kale and wholegrain mustard
- Preheat the oven to 200C / gas mark 6. Heat the oil in an ovenproof pan and season the chops on both sides. Fry the chops, holding skin side down with tongs until the skin is golden and crispy.
- Cook the chops for about 3 mins on each side. Add the majority of the sage leaves to the pan and transfer to the oven for 5-10 mins until the leaves are crisp and the chop is cooked through. Leave to rest.
- Chop the remaining sage leaves and put them in a pan along with the apple and potato. Add the milk and enough water to cover then put the lid on and bring to the boil. Turn down the heat and then bring to a simmer for around 10 mins until the apple and potato are soft.
- Drain, keeping the cooking liquid to one side and mash the apple, potato and sage until smooth. Mix in the crème fraiche and some of the reserved cooking liquid until it’s a smooth consistency.
- Serve with the kale, mustard and pork cooking sauces over the top.