Yes It’s Peter Brady’s favorite, pork chops and apple sauce. This version packs a punch with pink peppercorns.

Pork and Apple with PepperTotal time: 15 mins
  • 1 lean pork chop or pork medallion
  • ½ tsp. pink peppercorns or powdered white pepper
  • ½ tsp. salt
  • ½ tsp. cumin seed or powder
  • 1 tsp. cooking oil
  • ½ an apple, preferably Granny Smith
  • 1 tsp. soy sauce
  • 1 tbsp. water
  1. Take a small plate and mix the oil with the salt and cumin seeds.
  2. If you are using the peppercorns crush them with a pestle or the flat of your knife before adding them to the oil. Otherwise just stir in the white pepper.
  3. Stab the pork chop all over with a fork then coat both sides with the oil mixture.
  4. Heat a skillet to a medium heat. Add a little water to your skillet so that when it has evaporated you know it is the right temperature to start frying.
  5. Fry the chop for six minutes on one side then turn and fry for another two minutes.
  6. While the chop is frying core your apple and cut it into half inch cubes. I leave the skin on but feel free to peel it if you prefer.
  7. Take the chop from the skillet and place it on your serving plate, covering it to keep hot and continue the cooking process.
  8. Pour the water and soy sauce into the skillet to de-glaze it then add the chopped apple pieces and give them a stir.
  9. Cover the skillet and cook the apple for two to three minutes, you them want to retain a bit of crunch.
  10. Spoon the apple pieces over the pork chop and serve with salad or steamed vegetables of your choice.


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