1 tbsp olive oil
4 pork chops
Salt and black pepper
2 eating apples, cored and sliced eight
1 onion, halved and sliced
A small handful of sage leaves, torn
100ml chicken stock
2 tsp Dijon mustard or wholegrain mustard
- Heat some of the oil in a frying pan and season the pork with salt and pepper. Cook the chops for about two minutes per side until golden brown, then transfer to a plate.
- Add a little more oil to the pan and cook the apples, onion and sage for five minutes or until the apples have softened.
- Add the stock and mustard, then return the chops to the pan. Bring to a simmer and cook for 10 minutes until the sauce has reduced by a third and the pork is cooked through. Serve with mashed potatoes.
Per serving: 348kcals, 23.7g fat (8g saturated), 15.5g carbs, 10.7g sugars, 18.7g protein, 2.9g fibre, 0.206g sodium