Roasted Pork Chops w/ Apple & Sage
A truly comforting and nourishing dish.
Serves
4
Featuring
Featuring Aspall Cyder Vinegar
Ingredients
For the dressing:
5 tbsp Aspall Cyder Vinegar
2.5 tbsp rapeseed oil (or olive oil)
3 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp sea salt
For the main dish:
4 large pork chops
1 tbsp olive oil
1 tsp sea salt
1 tin of Mr Organic lentils
2-3 small onions, peeled and sliced
2-3 cox apples, sliced
16 new potatoes, halved
16 sage leaves
4 large pork chops
1 tbsp olive oil
Sea salt and pepper
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200 degrees.
- To make the dressing, mix all the dressing ingredients thoroughly.
- Allow your pork chops to come to room temperature and pat them dry with kitchen paper.
- Toss the onions, apples, potatoes and sage with 4 tablespoons of the wholegrain mustard dressing and scatter evenly over a roasting tray.
- Brush the pork chops very lightly with oil, sprinkle each with sea salt and nestle these into your roasting tray.
- Roast at the top of the preheated oven for 30 minutes, turning half way through and brushing with 2-4 tbsp of the wholegrain mustard dressing.
- Gently heat the lentils in a pan, seasoning with 2 tbsps of wholegrain mustard dressing.
- Add the lentils to a serving platter, topped with the vegetables and pork chops.
- Serve with a green salad, or steamed greens, depending on the season.
