Pork and apple – a perfect marriage. With a windfall of apples in the garden, now was the time to make a big batch of apple purée.
Pork Loin is pan seared on the bone with a little garlic and thyme and served with my recipe for the perfect apple sauce.
For the sauce, spiced apple purée is combined with fresh, diced apple. This can be made in a big batch to be kept in the freezer.
Pork Loin, Apple Sauce
For the Pork: 4 Bone in Single Loin Pork Chops (French Trimmed), 1tbsp Rapeseed Oil, 75g Unsalted Butter, 4 Garlic Cloves (Bashed), 3 Thyme Sprigs, Sea Salt, Cracked White Pepper, Small Handful Sage Leaves (Chopped)
For the Apple Sauce: 8 Small/Medium Cooking Apples (Peeled, Cored and Diced), 25g Unsalted Butter, 75g Caster Sugar, 2 Cinnamon Sticks, 3/4tsp Freshly Grated Nutmeg, Small Pinch Sea Salt, 3 Sweet Eating Apples (e.g. Gala) (Peeled, Cored and Diced), 1tsp Grated Lemon Zest
1) Make the apple sauce by placing the diced cooking apples in a medium saucepan with the butter and a little splash of water over a medium heat. Add the cinnamon sticks and cover. Turn the heat down low and simmer for around 30 minutes until the apples have cooked out and the sauce is smooth. Stir in the caster sugar to taste and remove from the heat. Allow to cool slightly and add the diced eating apple, nutmeg, sea salt and lemon zest – stir well to combine. Set aside until ready to serve or store for later use.
2) Place a large frying pan over a high heat and add the rapeseed oil. Season the pork chops well with sea salt and cracked white pepper. Fry in the pan with the garlic and thyme for around 5-6 minutes each side until cooked to your liking. Add the butter to the pan and allow to melt. Baste the pork chops well on each side with the butter for 2 minutes. Remove chops from the pan, cover and allow to rest for at least 10 minutes.
3) Slice the pork loin from the bone and serve with the apple sauce and the chopped sage. Great served with roast potatoes and kale.