Chops with rosemary apples

Ingredients for 4 servings:

• 6 apples, e.g. Cox Orange halved and pitted
• 1 tbsp butter
• 3 tbsp olive oil
• 3 tbsp rosemary needles
• 4 pork chops, approx. 180 g each
• 2 tbsp sunflower oil
• 400 ml sherry
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for a roasting pan or large casserole dish

Preheat the oven to 190°C (top/bottom heat). Heat the butter in a pan. Fry the apples on each side for about 2 minutes until golden brown. Place in a roasting tin and drizzle with olive oil. Sprinkle with rosemary sprigs and roast in the oven for about 15 minutes. Meanwhile, season the chops with salt and pepper. Heat the oil in a non-stick pan and sear the chops on both sides over high heat. Add the sherry to the apples and braise for a further 15 minutes. Remove the roasting tin from the oven. Arrange the chops and apples on a platter. Simmer the sherry sauce over high heat for about 3 minutes and season with salt and pepper. Thicken if desired. Pour the sauce over the apples and chops and serve immediately with mashed potatoes.