Sage and Apple Pork Chops

These are just fab. It has been said that pork chops are boring – I’ve had this conversation twice recently but with these and the maple pork chops I beg to differ. Anyone can pull these out of the bag and they’re quick. Another major bonus in our time poor lives. This is supposed to serve two but the butcher eats this much himself. So judge your appetite and double up if necessary!


  • 15g of butter
  • 1 tbsp. of olive oil
  • 2 pork chops
  • Salt and freshly ground black pepper
  • 1 eating apples sliced (try the new South East Produce apples in Ardkeen – local and delicious)
  • 100mls of cider
  • 2 tbsp. of crème fraiche
  • 2 tsp. of chopped sage or 1 tsp. of dried.


Put the butter and oil on a high heat until the butter starts to bubble. Place the pork chops in the pan and season.

Cook for about 2-3 minutes on just one side until golden – turn over and season again.

Turn the pork chops and add the apple slices and cook for about five minutes tossing and turning the apples until golden and soft and the chops are cooked through. Pour in the cider and the crème fraiche and bring to a gentle simmer. Sprinkle in the sage.

Let it bubble gently for a minute or two. Check the seasoning and serve.