Post by chief_cook2 on Oct 15, 2003 17:16:18 GMT -6
1/2 onions, peeled finely chopped
2 tablespoons butter
1 tablespoon sugar
13 sage leaves
4 crisp tart apples (eg. granny smith)
1 cup dry white wine
1 tablespoon olive oil
4 thick pork loin chops
sea salt (to taste)
fresh ground black pepper (to taste)
Heat the oven to 350 degrees F. Mash 1 tablespoon butter with
the chopped onion, sugar and 4 sage leaves. Core apples from the
bottom, leaving the stalk intact at the top. Stand the apples in
a small baking tin, add the white wine, then pour enough boiling
water to come halfway up the side of the apples. Bake for 45
minutes, or till soft and squishy. Heat olive oil and remaining
1 tablespoon of butter in a heavy-based frying pan, with 5 sage
leaves. Add the pork chops and cook over moderate heat for
around 8-10 minutes. Season well with sea salt and pepper. Turn
the chops and cook for another 5 minutes, or till tender. Place
the pork chops on warmed plates, top with the baked apples, and
tuck in with the remaining sage leaves.