Stewed apples with red onions, grilled pork chops and sage butter
Photo by Babiche Martens
- Slowly cook the apples with the olive oil, garlic, bay leaves, red onions, cider vinegar and brown sugar until soft and caramelised. Season.
- Heat a frying pan and add 1 Tbsp olive oil. Cook the seasoned pork chops until golden then turn and repeat.
- Remove and keep warm. Heat the butter until sizzling then drop in the sage leaves.
- Remove as soon as they begin to crisp, then serve with the butter, spooned over the chops.