A delicious recipe for our free-range Essex pork chops, buy yours HERE.
This recipe is minimal fuss and maximum flavour - you only need one pan to cook it!
🚙 FREE DELIVERY within a 5-mile radius.
We hope you enjoy it - be sure to send us your comments & photos on our Facebook, here!
3 tbsp olive oil
4 pork chops (or more for the hungrier!)
Salt & pepper
1 cup chicken stock
2 tsp dijon mustard/wholegrain mustard
1 tsp freshly chopped sage
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 thinly sliced apples
1 red onion
Season both sides of pork chops with salt and pepper. Add 1 Tbsp olive oil to a large heavy-bottomed pan, and heat over a medium heat. Add the pork chops to the pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. they will continue cooking in the sauce later.
Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining oil to the pan, then add apples and onions. Cook for 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine. If you don't have the fresh herbs you can use dried.
Pour in the stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavour).
Put the pork chops back into the pan, placing them down in between the apples.
Cook 2-3 minutes until pork chops are finished cooking and liquid has been reduced by half.
Serve with veggies and mash -Yum-Yum!