Watch Donal's Road Trip every Wednesday at 8.30pm on RTÉ One.
Ingredients
Serves: 4
Time: 30 mins
- 1 tbsp olive oil
- 1.2kg pork chops , bone on, 2-3cm thick, with fat & skin on
- 75g butter
- Small handful of sage leaves
- 2 Granny Smith apples from Slane market, peeled, cored and cut into wedges
- 5 sprigs thyme
- 100ml cream
- 375ml dry apple cider (from Slane market)
- 2 tbsp mustard seeds
- Sea salt & freshly ground pepper
Method
- Heat the olive oil in a large, lidded casserole over a high heat. Season the pork chops and fry until browned. You will need to do this in batches, adding some of the butter & sage leaves each time. Remove the pork pieces from the pot and fry the apple wedges with some extra butter and the thyme sprigs until softened and browned.
- To make the sauce, add the remaining butter, mustard seeds and cider. Allow to bubble for a minute or two before adding the cream.
- Allow the sauce to reduce down for about 5 minutes before serving. Arrange the apple & pork on a plate, drizzle with the sauce and enjoy.
