Ingredients

Method

• 4 pork loin chops (about 150 g each), trimmed
• Flour, for coating
• Olive oil, for frying
• Sea salt and freshly ground black pepper
For the marinade, mix together:
• ½ cup apple juice
• 1 T soya sauce
• 1 large clove garlic, grated
• 1 chunk ginger, grated
• Freshly ground black pepper, to taste
For the apple and potato bake:
• 700 g baking potatoes
• 300 g apples
• 1 medium onion
• 2 T olive oil
• Fresh sage leaves
• Sea salt and freshly ground black pepper

Method

Ingredients

Marinate the trimmed chops while preparing the bake.

Before serving, remove the chops from the marinade (set aside and reserve), dip in flour, then brown on both sides over a medium heat in a few spoonfuls of olive oil until just cooked and still moist. Season lightly.

Heat the reserved marinade and spoon over the chops. Serve with the potato and apple bake.

To make the apple and potato bake:

Preheat the oven to 200°C. Peel and thinly slice the potatoes, apples and onion. Moisten with a few spoonfuls of olive oil and mix with a few sage leaves and seasoning.

Turn into an suitably sized greased baking dish. Drizzle olive oil over the top and bake for 45 minutes or until the vegetables are very soft and nicely browned.