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Homely, rustic and pleasantly filling, pork chops baked on onions and apples are delicious.
2 pork chops
2 tbsp vegetable oil
1 large onion, peeled and sliced
4 large sprigs rosemary
1 large cooking apple, peeled, core removed, and sliced
200ml (7fl oz) cider or apple juice
salt and pepper
You will need a shallow oven dish approximately 25cm x 17cm (10 x 6½ inches).
Preheat oven to 230°C, set to Convection, rack position B.
Rub the chops with salt and pepper, and set aside to come to room temperature. Put the dish in the oven to heat. Meanwhile, in a medium sized frying pan heat the oil and cook the onion on a gentle heat for about 10 minutes
until softened. Place the onion in the heated dish with rosemary and the apple slices.
Sprinkle with salt and pepper, and put the pork chops on the top. Pour in the cider or apple juice.
Bake the chops for 10 minutes on one side, and about 7 -10 min on the other side. While cooking, put the grill tray on top of the oven and warm a plate on top of it. Place chops on the warm plate.
Tip the juices, apple and onion into the frying pan and boil quickly, breaking up the apple by stirring with a spoon, to a very
thick sauce consistency. Taste for seasoning and add more salt and pepper if required. Remove the rosemary stems.
To serve, divide the sauce between two plates and put the chops on the top.