Pat the pork slices dry, and season with 1/4 teaspoon of the salt and the pepper. In a large (12-inch), deep skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Place ...

Put apples in a baking dish, pour white wine around them, and bake until apples are shriveled but moist, about 15 minutes. Meanwhile, heat oil over medium heat in a skillet large enough to hold pork.

1 small fennel bulb (fronds reserved, finely sliced), thinly sliced 1 green apple, thinly sliced 2 cups baby rocket leaves, roughly chopped 1 lemon, juiced 1 tsp Dijon mustard 1 tsp baby capers 1 ...

Elevate your pork chop game with this comforting and flavor-packed dish. Thick, bone-in pork chops are seared to golden perfection, locking in their natural juices and savory richness.

4. Simmer for 7-8 minutes, or until reduced by half. Season generously with salt and pepper, before nestling the pork chops and apples into the sauce.

Peel and dice the apples and put in a small pan with the lemon juice and sugar. Add two tablespoons of water and heat gently for 4-5 minutes until the apples are soft.

Ingredients 600grms Kassler pork sliced into 4 steaks 2 pink lady apples diced into 1cm pieces 50g dry roasted hazelnuts - roughly chopped 3 medium sized kipfler potatoes (or equivalent) ...

Pork Chops with Fennel Seeds, Apple and Sauerkraut 4 pork chops 1/4 teaspoon each: salt, freshly ground pepper 1 tablespoon butter 1 onion, chopped 1 large tart apple, such as Granny Smith 1 ...

Keep warm until ready to serve. Pork schnitzels: Place each pork chop or steak between two sheets of cling film and pound gently with a meat mallet or rolling pin until they are about 1⁄2 cm thick.

Add the apple and peach slices, cooking until they begin to soften, about 3-4 minutes. If peaches are ripe, simple add them in at the end since they are already soft, then they won't "mush" up.