Recipe

Pan Roasted Pork Chops with Radicchio & Apples

Every Week We Deliver Everything You Need To Cook Amazing Meals

Pan Roasted Pork Chops with Radicchio & Apples

Pork Chops pan roasted and then flavoured with Masala wine, served with the perfect pairing of sautéd radicchio and apples.




Ingredients to serve 2

  • 4 x pork chops
  • 2 cloves x garlic (whole unpeeled)
  • 3g x sage leaves
  • 50ml x Masala wine
  • 1 tbsp x butter (from your pantry)
  • ½ head x radicchio
  • 2 x apples
  • 5g x fresh thyme
  • 1 tbsp x apple cider vinegar
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 8 x pork chops
  • 4 cloves x garlic (whole unpeeled)
  • 5g x sage leaves
  • 100ml x Masala wine
  • 2 tbsp x butter (from your pantry)
  • 1 head x radicchio
  • 4 x apples
  • 10g x fresh thyme
  • 2 tbsp x apple cider vinegar
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chop on both sides with salt and pepper.

Step 2

Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the chops, Pan fry the chops on both sides for 2 minutes each – turning only once. Don’t forget to roast the fat edge – hold the pork chop on its edge (using tongs or 2 spoons) to crisp it up. Add the whole garlic cloves to the pan along with the butter. Spoon the butter and garlic mixture over the chops as they are roasting for about a minute. Add the sage leaves and cook for a minute until they’re crispy. Drain the fat off and return the pan (with the chops) to the stove. Turn the heat up to high. Add the Masala wine – it will boil very quickly – and stir it for about 10 seconds. Remove from stove. Place the chops on a plate and cover with tin foil. Leave to rest.

Step 3

Core the apples and cut into thin slices – leaving the skins on. Remove and discard the outer leaves of the radicchio. Cut the rest into slices. Place a few glugs of olive oil in a clean frying pan on medium to high heat. Add the sliced apples and season with freshly ground salt and pepper. Then add a few sprigs of thyme and the radicchio. Drizzle with cider vinegar and olive oil and sauté for 2 minutes, tossing frequently.

Step 4

To serve – divide the warm radicchio salad between the plates and serve the pork chops on top.