Pork Chops with Apple & Sage

This recipe works in combination with: Chicken & Tarragon Pie, Original Cornish Pasties, Smoked Haddock Kedgeree. This recipe features in these meal plans: British Classics.

Grilled pork chops with apple sauce and sage leaves, accompanied with blue cheese mash and a broccoli side.


  • 2 medium baking potatoes (approx 320g each), peeled and chopped
  • 1/2 large head of broccoli (approx 360g each), cut into florets
  • 2 eating apples peeled, cored and roughly chopped
  • 30g of blue cheese, crumbled
  • 2 pork chops
  • 3 1/2 tbsp butter
  • 10 sage leaves
  • 2 tsp lemon juice
  • 1 tbsp milk
  • 1 tbsp olive oil
  • 1 tbsp brown demerara sugar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Oven temp: 180c
  • Price per person: £2.92
  • Store cupboard: Cook's
  • Calories per serving: 1452
  • 5-a-day per serving: 2.1
  • Print Recipe
Sage Pork Chops photo

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  1. Preheat the oven. Season the pork chops with salt and pepper. Heat the oil and 1 tbsp butter in a frying pan and fry the pork chop on both sides for 1-2 minutes, or until browned. Place on a baking tray and cook in the oven for 10 minutes, or until cooked through.
  2. While the pork chops are in the oven, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  3. Meanwhile, for the apple sauce, place the apples, 1/2 tbsp butter and 80 ml water in a saucepan and bring to the boil. Cook over a medium-high heat for 5 minutes, or until the apple has broken down. At the same time, cook the broccoli in lightly salted boiling water for 3-4 minutes or until tender.
  4. Once the potatoes are tender, drain them and mash with the milk and 2 tbsp butter until smooth and creamy. Mix in the blue cheese and season to taste with salt and pepper. Taste the apple sauce and stir in the sugar and lemon juice to taste.
  5. Finally, heat the oil in a saucepan and fry the sage for 2 minutes, or until the leaves begin to curl and become crisp.
  6. Serve the pork chops topped with the mashed potatoes and broccoli. Top the pork chops with the apple sauce and scatter on the crisp sage leaves.

Cook's tips

If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.

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