Sorry about the recent fascination with pork chops. haha Baby and I got it pretty cheap at Footscray market and we just couldn’t resist buying! We ended up buying almost 3kg of pork chops. haha
so that’s why I’m experimenting on different recipes that I can get my hands on! (:
Tonight. I decided to go all western! and what goes better with pork than apple sauce? it’s like a match-made in heaven!
The apple sauce could be done in less than 10 mins or you could even do it the day before and make it hot just before you serve your pork chops! (: and it’s not difficult at all!
Recipe (Adapted by Heat Beads)
2 Grannysmith apples, cut into small pieces
2 tsp caster sugar (or alter to your liking)
1. Peel and chop the apples into small pieces. Melt the butter in a saucepan over a moderate heat.
2. Add the apples, cover the pan and cook down until the apples have softened. Sweeten with sugar to taste.
3. Using an electric stick blender, process the apples until smooth. Alternatively, push the apples through a sieve. If necessary, add a dash of water to thin down the apple sauce. Leave on one side while you fry the chops.
3 Pork Chops
2 cloves of garlic, chopped
Juice of 1/2 a lemon
Olive oil (for frying)
Salt and Pepper to season
A dash (or more) Tabasco sauce
1. Make light incisions in a criss-cross pattern on one side of the pork chops.
2. Brush the chops with olive oil and place on a plate scored side upwards.
3. Squeeze over the lemon juice and push the garlic into the incisions. Leave for about twenty minutes.
4. Just before you fry it (or on the barbecue), add the tabasco and season well.
5. Cook the chops, scored side upwards for about 5-7 minutes on one side – until slightly charred and crisp. Flip the chops over and cook for a further minute or two. By this time, the chops should be tender and cooked through. The shorter cooking time helps stop the garlic from burning. (Don’t worry about cooking it longer than this time especially if your chops are on the bone, it will stop it from over-cooking!)