This is such a spectacularly colourful dish to serve guests and so easy to cook - just throw the chops in the oven, then relax for about 45 minutes, or do them on the bbq! Multiply the recipe depending on the size of the group.

YOU WILL NEED: 1 tablespoon olive oil 4 pork chops – bone in; 2 apples – quartered;  1 red onion – sliced thinly;  1 cup apple cider;  6 sage leaves – roughly torn;  ½ teaspoon salt;  ¼ ground black pepper

TO COOK: Pre-heat oven to 200 C. Heat the oil in a heavy-based pan and brown the chops on both sides. Add the chopped apples, onions and sage to the pan, around the chops, and season with salt and pepper. Pour the cider into the pan, cover with foil and transfer to the pre-heated oven.  Bake for 40-50 minutes, removing the cover for the last 5-10 minutes so that the sauce reduces and thickens a bit. Serve with beetroot and apple slaw.


 I love the vibrant colour of this salad and the earthiness of the beets combine so well with the sweet and juicy grated apple.

Serves 4

YOU WILL NEED 2 cups red cabbage – finely shredded;  1 cup grated raw beetroot (about 2 medium beets):  Juice from one lemon:  1 Tablespoon olive oil : 1 apple – grated

 WHAT TO DO: Put the shredded cabbage in a large bowl and, with your hands, ‘scrunch’ handfuls of it for 15-30 seconds or so. This has the effect of breaking the cabbage down so that it takes on the dressing and is softer to eat.  Add the beetroot, lemon juice and olive oil and toss well. Just before serving, grated the apple into the bowl, toss and put in a serving dish.


Caramelised Pork Chops with Beet & Apple Slaw