Pork Chops with Apple & Mint Ranchslaw


Mix the sage, salt and pepper, maple syrup, vinegar, Pinot Gris, stock and garlic in a bowl as a marinade for the pork chops. Place the chops with the marinade in a sealable bag or covered in a bowl in the fridge. Leave for 2 hours or less if you don’t have time - even 10 minutes will make a difference to the flavour.

Preheat oven to 160°C. Heat oil in a large ovenproof frying pan on a medium-high heat. Remove the chops from the marinade, reserving the rest of the marinade. Cook both sides for approximately 1 minute each or until golden brown. Add the rest of the marinade over the chops and cook until bubbling, spooning the liquid over the chops to prevent them drying out.

Add the red apple slices and butter, remove from the heat and place in the oven for 15-20 mins or until the pork is cooked through. During cooking spoon the sauce over the chops and if it gets too dry add more stock.

To make the slaw, grate the Granny Smith apples and add to a bowl with the bag of Ranchslaw. Add lemon juice and ripped up mint leaves and toss.

Serve the pork chops onto 4 plates, dividing the apples slices and juice from the pan between the plates and drizzle over the chops. Divide the slaw between the plates, drizzle with Ranchslaw dressing from the pack and extra mint leaves to garnish.