Name: Cider-baked pork with sage
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 2 pork shoulder chops; 1 tablespoon plain flour, seasoned with ¼ tsp salt and pinch black pepper; 1 cup apple cider; 10 sage leaves, chopped; 1 granny smith apple, skin on, cut into 8 pieces, core removed; 2 handfuls of watercress, large stalks removed; 2 tablespoon olive oil, plus extra splash for cooking; juice of 1 orange

Cider-baked pork with sage

Pork and sage are old friends and any dish that uses both becomes a firm favourite in my kitchen. Shoulder chops need more cooking than loin chops, so keeping them moist in the oven with cider and chunks of Granny Smith apple seems like a good idea to me. The result is a dish of tender sage-scented pork that falls apart at the touch of a fork. This is pure comfort food for a winter’s night.

Serves 2

Cook

Ingredients

2 pork shoulder chops

1 tablespoon plain flour, seasoned with ¼ tsp salt and pinch black pepper

1 cup apple cider

10 sage leaves, chopped

1 granny smith apple, skin on, cut into 8 pieces, core removed

2 handfuls of watercress, large stalks removed

2 tablespoon olive oil, plus extra splash for cooking

juice of 1 orange

Method

1.Preheat oven to 180°C.

2.Pat chops dry with a paper towel and nick the edges of the rind to prevent them curling up during cooking. Dredge chops through seasoned flour.

3.Lay chops in an oven-proof dish. Pour cider around them and add a splash of olive oil over the top.

4.Sprinkle with sage and scatter apple pieces into the dish. Cover with foil and cook for about 35 minutes, then remove foil and cook for a further 15-20 minutes until meat is tender and browned.

5.Serve drizzled in roasting pan juices. Accompany with a side of raw watercress, tossed in olive oil and orange juice.

Women's Weekly Food