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