Pork chops with Quinola, roasted vegetables and apples and apple cider sauce

(serves 2)

Ingredients :

  • 1 red onion peeled and quartered
  • 1 white onion peeled and quartered
  • 1 whole garlic bulb (unpeeled)
  • 2 carrots, peeled and quartered or use small chantenay carrots
  • 3 apples peeled and quartered
  • small bunch of fresh sage
  • 2 tbsp oil (sunflower or olive oil)
  • salt and pepper
  • 2 pork chops (for a vegan option, use tempeh and add all the same flavourings)
  • Cooked pearl Quinola to serve.

Method :

  • Preheat the oven to 200˚C.
  • Place all of the vegetables in a large roasting tin and drizzle with oil.
  • Then season with salt and pepper, place about 6 sage leaves on the top and roast for 25 minutes.
  • After 25 minutes place the pork chops on the top, lower the temperature to 180˚C and roast for another 20 minutes.
  • Meanwhile make the sauce.


Creamy apple cider sauce.


  • 1 small onion diced
  • knob of butter
  • 200 ml of apple cider or apple juice
  • 1 stock cube (pork or chicken)
  • 200ml double cream
  • 4 sage leaves
  • 50ml water

Method :

  • In a medium frying pan, melt the butter on a medium heat and add the diced onion.
  • Fry slowly until soft and translucent.
  • Add the cider and cook for a few minutes until the liquid reduces by half.
  • Add the double cream, water and sage.
  • Simmer gently for a few minutes.
  • Add salt and pepper to taste.
  • Add some of the roasted garlic from the roasting vegetables (squeeze the roasted garlic out from the husk).


Serve the pork with roasted apples and vegetables, sauce and quinoa.