- 4 pork loin chops, rind on, about 200g each
- 2 tablespoons butter
- 2 halved or quartered green apples (such as Granny Smith)
- 4 baby onions, peeled and halved
- 1 tablespoon brown sugar
- 1½ cups (375ml) chicken stock
Roast Kumara Salad
- 4 medium kumara, cut into wedges
- ½ cup (70g) roasted pecans (or walnuts), roughly chopped
- 2 cups baby kale leaves or baby spinach leaves
- Store-bought balsamic vinaigrette, to serve (optional)
- Preheat the oven to 200°C (180°C fan forced). Line a 20x30cm baking dish with baking paper. Trim the pork chops of skin, and reserve. Melt the butter in a frying pan over medium heat. Add the apple and onions, cut side down. Fry for 5 minutes. Add sugar and cook until caramelised. Remove the apples and onions from the pan and set aside.
- In the same pan, fry the pork chops for 3 minutes on each side. Place the pork chops in the baking dish with the apples and onions. Pour over the stock.
- Roast, uncovered, in the oven for 25 minutes, or until pork is tender. Place reserved skin on a baking tray, top with salt, place in the oven at the same time as the chops and cook until crispy.
- Remove the pork chops from the oven. Pour the juices into a saucepan and simmer over a low heat until the liquid has thickened.
- If making the salad, spread kumara onto an oiled oven tray. Drizzle with a little oil to coat. Season. Roast in the oven for 30 minutes, or until tender. Allow to cool. Assemble salad ingredients in a large bowl. Drizzle over the vinaigrette.
Make it easier: For a simpler meal, swap out the roast kumara salad for Pams Fresh Express Salad.
Place the pork chops on serving plates and spoon over the apple gravy. Top with the crispy pork skin crackling.