PORK CHOPS WITH SAGE APPLES
Ingredients
2 tsp NOMU Roast Rub
6 pork chops
2 apples, quartered and cored
A sprig of sage leaves
A glug of NOMU Extra Virgin Olive Oil
Butter
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 tsp maple syrup
A shot of dry sherry
Directions
Rub the NOMU Roast Rub into the chops and leave to marinate in the fridge for an hour.
In a heavy-based non-stick pan, gently sauté the apples with the sage in a drop of Olive Oil and butter until browned and softened. Remove and keep warm.
In the same pan, over a hotter flame, cook the pork until browned and just cooked. Season with Sea Salt and Black Pepper while cooking. Add another blob of butter and a drizzle of maple syrup. Pour in the sherry to flambé.
Serve immediately with the apples and potato rosti or parsnip pureé.
Ingredients
2 tsp NOMU Roast Rub
6 pork chops
2 apples, quartered and cored
A sprig of sage leaves
A glug of NOMU Extra Virgin Olive Oil
Butter
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 tsp maple syrup
A shot of dry sherry
Directions
Rub the NOMU Roast Rub into the chops and leave to marinate in the fridge for an hour.
In a heavy-based non-stick pan, gently sauté the apples with the sage in a drop of Olive Oil and butter until browned and softened. Remove and keep warm.
In the same pan, over a hotter flame, cook the pork until browned and just cooked. Season with Sea Salt and Black Pepper while cooking. Add another blob of butter and a drizzle of maple syrup. Pour in the sherry to flambé.
Serve immediately with the apples and potato rosti or parsnip pureé.
Ingredients
2 tsp NOMU Roast Rub
6 pork chops
2 apples, quartered and cored
A sprig of sage leaves
A glug of NOMU Extra Virgin Olive Oil
Butter
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 tsp maple syrup
A shot of dry sherry
Directions
Rub the NOMU Roast Rub into the chops and leave to marinate in the fridge for an hour.
In a heavy-based non-stick pan, gently sauté the apples with the sage in a drop of Olive Oil and butter until browned and softened. Remove and keep warm.
In the same pan, over a hotter flame, cook the pork until browned and just cooked. Season with Sea Salt and Black Pepper while cooking. Add another blob of butter and a drizzle of maple syrup. Pour in the sherry to flambé.
Serve immediately with the apples and potato rosti or parsnip pureé.
Ingredients
2 tsp NOMU Roast Rub
6 pork chops
2 apples, quartered and cored
A sprig of sage leaves
A glug of NOMU Extra Virgin Olive Oil
Butter
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 tsp maple syrup
A shot of dry sherry
Directions
Rub the NOMU Roast Rub into the chops and leave to marinate in the fridge for an hour.
In a heavy-based non-stick pan, gently sauté the apples with the sage in a drop of Olive Oil and butter until browned and softened. Remove and keep warm.
In the same pan, over a hotter flame, cook the pork until browned and just cooked. Season with Sea Salt and Black Pepper while cooking. Add another blob of butter and a drizzle of maple syrup. Pour in the sherry to flambé.
Serve immediately with the apples and potato rosti or parsnip pureé.
