This casserole is very simple to prepare and makes the most of some very simple ingredients - pork chops, apple and sage. The sauce is rich, savoury and really creamy and it's particularly lovely with roast potatoes. You could also use it as a pie filling.
- 4 pork chops
- 1 onion
- 450g eating apples
- 300ml chicken stock
- 2 tbsp. plain flour
- 1 tsp. brown sugar
- Salt and pepper
- 1 tsp. dried sage
- 3 tbsp. double cream
- Small handful freshly chopped parsley
Dice the onion. Peel, core and dice the apples.
Heat a little oil in a frying pan. Sprinkle the chops with salt, pepper and sage and brown in the frying pan. Transfer to a casserole dish and sprinkle in the apple.
Fry the onion until golden and soft, then add to the pork mix.
Sprinkle the flour onto the juices in the pan and stir until well combined. Fry the flour off for a few minutes. Gradually pour in the stock and cook until thickened slightly.
Pour the sauce over the chops and apple and stir in the sugar. Cover the pot and simmer until the meat is tender. Stir in the cream and parsley and heat until just under boiling point, but don't boil.