A classic flavour pairing: pork chop and apple! Served with oven-roasted sweet potato & apple wedges, and a zesty apple & cucumber salad. The classics are classics for a reason!
Sticky Pork & Sweet Potato
Sticky Pork & Sweet Potato
with apple sauce & toasted almonds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Apple
- Apple Sauce
- Apples
- Cucumber
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Pork Loin Chops
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Coat the apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST APPLE WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
APPLE SAUCE
Return the pan, wiped down, to medium heat with 10g of butter. When the butter starts foaming, add the grated garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 5ml of sweetener (to taste). Simmer until thickening, 2-3 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the cucumber half-moons. Plate up the roast potato & apple, and the pork chop drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
Sweet Potato - 250g
Apple - 1
Almonds - 15g
Pork Loin Chops - 220g
Garlic Clove - 1
Apple Sauce - 60ml
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Coat the apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST APPLE WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
APPLE SAUCE
Return the pan, wiped down, to medium heat with 20g of butter. When the butter starts foaming, add the grated garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 10ml of sweetener (to taste). Simmer until thickening, 2-3 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
Sweet Potato - 500g
Apple - 1
Almonds - 30g
Pork Loin Chops - 440g
Garlic Clove - 1
Apple Sauce - 120ml
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Coat the apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST APPLE WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
APPLE SAUCE
Return the pan, wiped down, to medium heat with 30g of butter. When the butter starts foaming, add the grated garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 15ml of sweetener (to taste). Simmer until thickening, 3-4 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
Sweet Potato - 750g
Apples - 2
Almonds - 45g
Pork Loin Chops - 660g
Garlic Cloves - 2
Apple Sauce - 180ml
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
ROAST WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Coat the apple wedges in oil, season, and set aside.
FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROAST APPLE WEDGES
When the sweet potato has been roasting for 10 minutes, scatter over the apple wedges. Roast for the remaining time.
FRY THE CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and season.
APPLE SAUCE
Return the pan, wiped down, to medium heat with 40g of butter. When the butter starts foaming, add the grated garlic and fry until fragrant, 1-2 minutes. Mix in the apple sauce and 20ml of sweetener (to taste). Simmer until thickening, 3-4 minutes. Season.
FRESH & FINISHED
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil and season. Toss through the rinsed leaves, the diced apples, and the cucumber half-moons. Plate up the roast potato & apple, and the pork chops drizzled with the apple sauce. Serve the fresh salad on the side. Garnish with the toasted almonds. Well done, Chef!
Sweet Potato - 1kg
Apples - 2
Almonds - 60g
Pork Loin Chops - 880g
Garlic Cloves - 2
Apple Sauce - 240ml
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
