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Pork loin chops with apple, sage and onion tarts

15 minutes

Pork loin chops with apple, sage and onion tarts

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

4 portions ready-crumbed pork loin chops
4 rashers bacon
Olive oil, for drizzling
Watercress, for serving

For the apple, onion and sage tarts

Melted butter, for brushing
2 apples
1 red onion
Sea salt and freshly ground black pepper
About 30 sage leaves
1 sheet all-butter pastry

Method

Preheat the oven to 200°C.
Arrange the crumbed chops on a baking tray lined with baking paper. Top each with a rasher of bacon and drizzle with olive oil. Bake for 10 minutes, or until brown and crisp but still tender inside. Serve with the apple, onion and sage tarts, garnished with fresh watercress.

To make the apple, onion and sage tarts:
Preheat the oven to 200°C.
Cut the sheet of pastry into broad strips, then cut across into rectangles (you’ll get 10 altogether but they’re very moreish). Brush with the melted butter. Use a mandolin to thinly slice the apple and onion. Pile on top of the pastry. Season to taste and tuck in the sage.
Brush again with melted butter and bake for 15 minutes, or until the pastry is golden and cooked through (the apple and onion can stay tender-crisp).

Leftovers? Not much chance! Rather enjoy a second helping.

Per serving: 3853.2 kJ, 25.4 g protein, 135.2 g fat, 110.4 g carbs

TASTE’s take:
This recipe is so easy, using ready-crumbed chops, simply baked in a hot oven until crisp outside, just done and still moist inside. The tarts are a cinch and light and little enough to accompany the meat. Watercress makes a fine fresh finish.
.

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Pork loin chops with apple, sage and onion tarts

Pork loin chops with apple, sage and onion tarts

Ingredients

Method