Pork chop with apple sauce

Pork chop with apple sauce

This recipe can be used as a Sunday dinner, and it is cooked in just 35 minutes. Serve with twice cooked potatoes, spring greens, gravy and of course our favourite traditional apple sauce.

Approx price: £7.96 or £1.99 per portion

Serves: 4

Total time: 35 mins


  • 6 rooster potatoes (peeled and cut in half)
  • 4 carrots (peeled and thinly sliced)
  • 1 spring green cabbage (washed and shredded)
  • 1 tablespoon olive oil
  • 4 pork chops
  • 1 onion (peeled and sliced)
  • 2 cooking apples (peeled, cored and cubed)
  • 30 g sugar
  • 30 g flour
  • 500 mls beef stock (or chicken or vegetable)


  • Place the potatoes onto boil for 20 minutes in slightly salted water, halfway through, place steamer on top of the saucepan and carrots and cabbage.
  • In the meantime, heat a frying pan, add the oil. Slice off most of the fat off the chops. Season the pork chops,add to the frying pan. Turn once when brown underneath. Turn down heat.
  • Whilst the onions and chops are cooking, place the prepared apple in a small saucepan with 1 tablespoon of water. Cook until soft, stirring a few times. Add the sugar and stir. Keep warm.
  • Drain the potatoes, keep the carrots and cabbage warm. Add the potatoes to the pork chops, turn until they are brown and glazed. Remove the chops and potatoes. Keep warm.
  • Finally, quickly add the flour to the onions and stir in. Add the stock a little at a time, stirring. Bring to boil for 3 -4 minutes.
  • Serve immediately on hot plates.