Pork Chops in a Creamy Apple & Sage Sauce

Wholesome & delicious traditional supper. Pork chops are perfectly complimented with a grown-up creamy apple & sage sauce & a lighter celeriac mash.

Preparation time: 15 Minutes Cooking time: 25 Minutes
Pork Chops in a Creamy Apple & Sage Sauce By

You'll need

500ml good quality liquid chicken stock
100ml cream
1 jar Bramley Apple Sauce with Calvados
40g butter
25 sage leaves
4 pork chops
250g green beans, boiled for 3 minutes

For the celeriac mash
1 large celeriac bulb (roughly 1.8kg)

100ml cream
100ml milk
1 tsp salt

How to make

Start by making the mash.

Top and tail the celeriac and cut off the outer peel with a large knife. Cut into even-sized chunks.

Place in a large pot of boiling water and cook until tender – about 20 minutes. Drain through a colander and leave to dry. Place in a blender, add the cream, milk and salt and process until smooth.

Next, reduce the chicken stock until thick and syrupy.

Add the cream, cook for 2 minutes more to thicken then add the Bramley Apple Sauceand place to one side until you are ready to reheat it and serve. In a frying pan, fry the sage leaves in the butter and leave to one side.

In a large frying pan heat 2 tbsp of olive oil and fry the pork chops until golden and cooked through.

The time will depend on the size of your pork chops. Place the pork chops on a bed of mash, drizzle with the apple sauce and finish with the sage leaves.

Serve with the green beans.

Wholesome & delicious traditional supper. Pork chops are perfectly complimented with a grown-up creamy apple & sage sauce & a lighter celeriac mash.

Preparation time: 15 Minutes Cooking time: 25 Minutes

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