Pork Chop & Apple Roast with Sage & Cider Gravy
- Number of Servings: 4
Ingredients
4-rib loan rack of pork, French trimmed & skin slashedSea salt3 tsp fennel seeds, lightly crushedOlive oil1 bulb garlic, separated into unpeeled clovesSmall bunch fresh sage4 small whole apples, peeled500ml cider
Preheat oven to 220C. Sit pork in a shallow roasting tin, skin side up. Liberally season with sea salt and rub well into the slaches to guarantee perfect crackling. Next, rub in some pepper and the fennel seeds and spray with olive oil. Roast for 30 minutes.
Remove tin from oven, shirt the joint to one end and tuck the garlic and sage underneath it. Sit apples at the other end of the tin and cover them loosely with foil, leaving the meat uncovered. Turn the oven down to 190C and roast for a fruther 45 minutes. Remove joint from tin and let it rest, loosely covered with foil, for about 10 minutes.
Tilt tin and spoon out the fat. Add half the cider to the apples, garlic and sage in the tin and simmer on the stove for 5 minutes, scrapibng up any gooey bits and turning the apples occasionally. Reduce down until sticky and the apples lightly caramelised. Add remaining cider and bubble for about 3 minutes or until reduced a little.
Carve the pork into 4 chops, each with a bone attached and serve with the apples, garlic and sage gravy.
Add mashed potatoes and leafy greens if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Remove tin from oven, shirt the joint to one end and tuck the garlic and sage underneath it. Sit apples at the other end of the tin and cover them loosely with foil, leaving the meat uncovered. Turn the oven down to 190C and roast for a fruther 45 minutes. Remove joint from tin and let it rest, loosely covered with foil, for about 10 minutes.
Tilt tin and spoon out the fat. Add half the cider to the apples, garlic and sage in the tin and simmer on the stove for 5 minutes, scrapibng up any gooey bits and turning the apples occasionally. Reduce down until sticky and the apples lightly caramelised. Add remaining cider and bubble for about 3 minutes or until reduced a little.
Carve the pork into 4 chops, each with a bone attached and serve with the apples, garlic and sage gravy.
Add mashed potatoes and leafy greens if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 616.9
- Total Fat: 21.5 g
- Cholesterol: 182.5 mg
- Sodium: 170.1 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.8 g
- Protein: 65.0 g
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