Pan-Fried Pork Chops with Apples & a Miso-Cider Sauce
From Ainsley’s Fantastic Flavours
Pork and apples are a perfect match and the fruity combination is taken to another level with the addition of a miso and cider sauce. The savoury salty-sweet notes of the miso adds a delightful depth to the fruity sauce. Perfect with a side of garlicky greens and a creamy mash.
Place the chops on a board and using a sharp knife, cut off the rind leaving a thin layer of fat on the chops. Chop the rind into 1-2 cm lardons.
Heat a large non-stick frying pan over a medium heat and fry the lardons for 8-10 minutes until crispy. Remove from the pan, drain on kitchen paper and season with a little salt.
If needed, add a little drizzle of oil to the same pan. Add the apples and cook for 3-4 minutes on each side until lightly golden but still firm. Transfer to a plate and set aside.
Pat the chops dry and season both sides. Increase the pan heat to medium-high and using tongs hold the chops fat-side down to sear for 3 minutes. Lay the chops down, add the sage and cook for 3-4 minutes on each side until golden brown. Add 200ml of cider, reduce the heat and simmer for 6-8 minutes or until the chops are cooked through, depending on the thickness of your chops.
Heat a deep-sided frying pan over a medium heat and add a drizzle of oil. Add the garlic and cook for 30 seconds until fragrant. Add the cabbage and a splash of water and sauté for 2-3 minutes or until tender. Season with salt and pepper. Keep warm.
Remove the pork from the pan to a large plate. Loosely cover and leave to rest for a few minutes while you finish off the sauce.
Increase the pan heat to medium-high and stir in the remaining cider. Bubble away for 3-4 minutes until reduced. Lower the heat and add the miso and butter, stirring for a couple of minutes until smooth and combined. Season with pepper, add the apples and any resting juices from the pork to the sauce to heat through for a minute. Plate up the chops, spoon over the apples and sauce and serve with the crispy lardons, greens and a creamy mash.
- 4 x 250g pork chops, bone-in, rind on
- 2 eating apples, each cut into 8 wedges
- oil, for drizzling, if required
- 1 sprig of fresh sage (or thyme)
- 250ml dry cider
- 1 tbsp white miso paste
- 20g butter
- sea salt and freshly ground black pepper
- 1 medium head savoy cabbage, shredded
- 1 small garlic clove, finely chopped or minced
- creamy mash, to serve