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Pork chops, baked apple and mustard mash Recipe

Pork chops cooked with sage and served with a rich mustard mash and braeburn apples with a walnut, sultana and honey stuffing.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the meat
  • Pork chop(s) ( 190g) : 6 whole
  • Sage : 0.25 bunch
  • Unsalted butter : 30 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 20 ml
  • For the fruit
  • Braeburn apple(s) : 3 whole
  • Walnut piece(s) : 40 g
  • Sultana(s) : 40 g
  • Honey : 40 g
  • Unsalted butter : 40 g
  • For the vegetables
  • Desiree potato(es) : 6 whole
  • Unsalted butter : 100 g
  • Semi-skimmed milk : 100 ml
  • Maldon salt : 6 pinch(es)
  • Maille wholegrain mustard : 40 g
Method
  • 1. FOR THE MEAT

    Preheat the oven to 180'C.

    Heat the oil in a frying pan. Season the meat and stick the sage leaves into the flesh. Place the meat in the pan and seal on both sides. Add the butter to the pan and then baste the meat with the bubbling butter. Transfer to the oven and cook for 10 to 12 minutes. Once cooked, remove from the oven and rest for 5 minutes before serving.

  • 2. FOR THE FRUIT

    Cut the apples in half across the core and then remove the core. Mix together the honey, walnuts, butter and sultanas. Stuff this mixture into the centre of the apples and place them on a baking tray. Transfer to the oven and bake for 15 minutes.

  • 3. FOR THE VEGETABLES

    Peel and dice the potatoes. Place in a pan of cold, salted water and bring to the boil. Cook until tender and then drain and dry lightly over the heat. Pass the potatoes through a ricer. Melt the butter and then slowly beat it into the potatoes, along with the milk. Season with salt and stir in the mustard.

    Serve the pork chops with the mustard mash and a half a baked apple per person.

Chef's tip

«When in season, make this recipe using quince instead of apple.»

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