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Pork Chops and Apple

Updated: Jun 19, 2022

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!

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