Pork Chops With Apple & Bacon Compote

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12 Ingredients

Number of servings

For the compote

1 small red onion, finely chopped
2 thick-cut smoked streaky bacon rashers, finely chopped
1 dessert apple, peeled, cored, and finely chopped
1/2 cup hot chicken stock
1/4 cup single cream
1teaspoons sage leaves, finely chopped
1teaspoons maple syrup

2tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
4 thick boneless pork loin chops, 2.5 cm - butterflied, all fat removed
2tablespoons unsalted butter

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Transform a simple midweek supper dish with a sweet, salty apple compote, made using the meaty pan juices.

Method

Step 1 of 4

To butterfly a pork chop, place it on a cutting board. Using a sharp knife, make a horizontal incision, about 2.5 cm deep, down the length of the chop. Make sure that the top and bottom layers are of uniform thickness. Once you’ve cut the entire length, cut deeper into the loin, pulling back the top layer as you go, until you are about 2.5 cm from the edge. Open up the flaps, as you would a book, andlay them flat on the board. Remove any fat. Repeat for the remainingchops.

Step 2 of 4

In a large, heavy-based frying pan, heat 1 tbs each of the oil and butter. Season the pork chops well and pan-fry for 3-4 minutes on each side, until well browned and cooked through. If you only have room to fry 2 at a time, keep the cooked ones warm in an oven at a low temperature, loosely covered with foil, while you fry the rest, adding a little extra oil and butter, if necessary.

Step 3 of 4

While the pork is resting, heat the remaining oil and butter in the pan. Add the onion and fry over a medium heat for 5 minutes, until softened but not browned. Add the bacon and cook for a further 2 minutes until crisp. Finally, add the apple and sage, and cook for a further 2 minutes, or until the apple begins to soften.

Step 4 of 4

Increase the heat and add the chicken stock. Allow the mixture to bubble up, then add the cream and maple syrup. Reduce the heat to a low simmer and cook the compote for about 5 minutes, or until the liquid has reduced, leaving a thick, rich sauce. Adjust the seasoning, if necessary, and serve alongside the pork chops, with the mashed potatoes and the collard greens.