Sometimes, the simplest combination of ingredients is what works. Nothing too fussy, but just pork, apples and a roasting tray. I mentioned before that I have an unjustified fear of combining fruits and savoury dishes together. In my head, it just doesn’t make sense. I like savoury savoury and sweet sweet. Looking back, it could be what I was used to as a child- where our food is really simple. Plain rice with two dishes, sometimes three. I never knew savoury rice even existed.
Pork chops in my household were those that resembled what was cooked at the local food court. The greasy delicious fried pork chops with heaps of grilled onions. In fact, that was how I knew western food- usually greasy and appealing to my young tastebuds.
One thing I love about this dish is that it is really dead easy AND little mess. Everything in a roasting tray. How good is that? I did serve mine with some lightly fried asparagus on salad leaves. The only comment is that the apples are still crunchy which is fine by us, but if you want it softer, you may want to cook it first before adding the pork. It’s a good lazy Sunday night dinner.
Pork Chops with Baked Apples (serves 4) adapted from Taste.
4 lean pork chops trimmed
3 apples peeled, cored and sliced.
1 stalk of rosemary -leaves chopped
seasoning salt and pepper
Pan fried pork till cooked on the outside. Probably around 2 minutes on each side. Preheat Oven 180 C. Toss apple with some oil and rosemary. Lined on roasting tray. Place pork on top of apples. Cook it in the oven for 10-15 minutes. Season.