The sweet and sour flavours of onion and apple complement these pork chops perfectly, and add in butter bean mash for a comforting dish.
SERVES 6 // COOKING TIME 1 hour
INGREDIENTS
For the pork chops
3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine
For the butter bean mash
½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk
METHOD
For the pork chops
1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions until they start to soften, about 5 minutes. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.
For the butter bean mash
1. Heat some oil in a pan over medium. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.
Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za
Do you know another favourite pairing of our? Pork chops with bacon jam and Cheddar!
