Pork loin chops with apple, sage and onion tarts
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- Phillippa Cheifitz
- 4
- Easy
- 20 minutes
- 15 minutes
- Villiera Merlot 2008
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
Cooking Instructions
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.
.
Lovely recipe both the chops and the tarts. Such a pity that ready-crumbed pork chops as well as pork schnitzels (and beef schnitzels too, for that matter) have become so hard to find at Woolies in PE!