Willow Creek Pan Roasted Pork Chops with caramelised onion & apples, is a delicious supper dish and made in one pan. I think pork and apple were made for each other, especially when you have tart little Granny Smith Apples. The Willow Creek Garlic Flavoured Extra Virgin Olive Oil just adds a little je ne sais quoi to the dish like a garlic fairy has danced over the top.
Willow Creek Pan Roasted Pork Chops with caramelised onion & apples
What you’ll need
Willow Creek Garlic Flavoured Extra Virgin Olive Oil
4 pork chops, 250mm thick, skin off
2 large onions, cut in half then in 6 wedges
2 small Granny Smith apples, cut in four, seeds removed
8 sprigs of fresh thyme
½ bottle Everson’s Pomegranate cider, 175ml
150 – 250ml Chicken Stock
Sea salt and freshly milled black pepper
The oven cooking time is about 30 minutes, enough time for you to prepare a dish of vegetables for roasting. Cut into chunks, sprinkle with Willow Creek Gourmet Squeeze, sea salt and black pepper and rub together to coat all. Put in a couple of whole garlic cloves, skin on and twigs of rosemary. You will be able to squeeze out the sweet roasted garlic and eat it with the vegetables.
What you’ll do
Preset the oven at 180C
Trim the pork chops of excess fat, though do leave a bit on. You will find a silver film over the main muscle, slit it in parts to prevent shrinking while roasting. Season the chops well with sea salt and freshly milled black pepper. Pour a thin film of the garlic olive oil on the base of a non-stick frying pan which will go into the over. Heat the oil to medium heat and brown the chops on both sides without cooking them. Remove and set aside. Add a splash of Willow Creek Gourmet Squeeze oil if you need it. Add the onions, sprinkle with salt and the allow to get soft and colour lightly. Add the apples and continue to cook until well caramelised with the onions nice and gold in colour.
Return the pork chops to the pan and cover with the onion apple mixture. Place the thyme sprigs on top and pour over the cider and 150ml of the Chicken Stock. Keep the rest for later use if required. Bake in the oven for 30 minutes. Remove the chops from the pan. Add more stock should you require it. Thicken the sauce with kneaded butter [half soft butter and half flour by weight kneaded together], return the chops and serve with creamy mashed potato and a crisp green salad.
It would be the right thing to do to serve a bottle of Nuy Wine with this dish. The Nuy Winery Koffiepit Pinotage 2016 is a great match. Lovely Pinotage red and black berry fruits with the toasty oak adding its aromas of coffee and mocha.
Visit Willow Creek Olive Estate for more information – CLICK HERE