Pan roasted pork loin chops with apple

Pan roasted pork chop

Serves: 4 | Preparation Time: 25 mins | Cooking time: 10 mins


4x (about 250g each) Tasman pork loin chops (rind on)
2 ½ tablespoons olive oil
1 red onion, cut into thin wedges
2 garlic cloves, crushed
2 Granny Smith apples, cored and cut into 1-2cm-thick wedges
1/2 cup dry white wine
400g can cannellini beans, drained and rinsed
1 tablespoon maple syrup
6-8 sprigs thyme
Steamed green beans, to serve

  1. Brush pork with 2 teaspoons oil and season with salt and pepper. Heat 1 tablespoon oil in a large oven-proof flame-proof casserole dish over medium-high heat.  Add pork and cook for 2-3 minutes on each side or until golden.  Transfer to a plate.
  2. Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and cook, stirring often, for 3 minutes.  Add garlic and apples and cook, stirring often, for 4-5 minutes until apple is golden at the edges.  Stir in wine and cook for 1 minute.  Stir in cannellini beans.
  3. Return pork to the pan. Drizzle with maple syrup and scatter with thyme. Reduce heat, cover and simmer for 12-15 minutes until pork is just cooked through.  Serve with steamed green beans.
Results may vary.