Pork chops and sage apples

Rub the Pork Rub into the chops and leave to marinate in the fridge for an hour.

In a heavy based non-stick pan, gently sauté the apples with the sage in a drop of olive oil and butter until browned and softened.

Remove and keep warm.

In the same pan, over a hotter flame, cook the pork until browned and just cooked.

Season while cooking. Add another blob of butter and a drizzle of maple syrup.

Pour in the sherry to flambé. Serve immediately with the apples and potato rosti or parsnip pureé.

Wine suggestions

Everyday quaffer - Onderkloof Cabernet Sauvignon 2002

Schaapenberg softness in this mulberried Cabernet with some zippy raspberry notes coming through the masculine oak. Perfect wine to stand up to a pork chop.

Splashing out - Grangehurst Cabernet Merlot 2000

Here is the elegant urbane counterbalance to the cheeky rustic pork chops and apple. All the brilliant Bordeaux aromas and flavours of rich dark fruit and French Oak. Grapes from the slopes of the Helderberg, thought by many to be a great place for Cabernet. Jeremy Walker at his best.



Ingredients

  • 2 apples, quartered and cored
  • a glug of extra virgin olive oil
  • Butter
  • A sprig of sage leaves
  • 6 pork chops
  • 2 tsp NoMU Pork Rub
  • Olive oil
  • NoMU Just Salt
  • NoMU Just Pepper
  • 1 tsp maple syrup
  • A shot of dry sherry