You may also like
Categories:
oil pork chops onion vegetable stock apple juice carrots leeks sage white beans butter apples brown sugar
Viewed: 45 - Published at: 4 years agoIngredients
- 2 tbsp oil
- 4 None pork chops
- 1 None onion, diced
- 2 1/2 cups vegetable stock
- 1 1/4 cups apple juice
- 2/3 lb carrots, sliced
- 2 None leeks, sliced
- 2 leaves sage, chopped and divided
- 2 cans (15 oz) white beans, drained and rinsed
- 2 tbsp butter
- 2 None apples, cored and cut into 1/3 inch thick slices
- 1 oz dark brown sugar
Method
- Heat the oil in a saute pan and brown the pork chops for 5 mins, turning as necessary. Take the pork out of the pan and saute the onion for 5 mins until soft. Pour in the stock and apple juice. Add the pork chops, carrots and leeks, bring to a boil, cover, and simmer for 1 hour. Add most of the sage and white beans and simmer for another 30 mins.
- Heat the butter in a pan and very briefly saute the remaining sage leaves. Remove and drain on a paper towel. Saute the apple slices in the pan in batches for 2 mins and set aside. Add the brown sugar to the pan and cook until caramelized, about 2 mins. Pour sugar over the apples and serve with the pork chops and sauce.
