Pork Chops with Apple, Sage and Leeks Equipment Ingredients

Pork Chops with Apple,
Sage and Leeks
Equipment
Ingredients
Chopping board
Serves 4
Sharp knife
2 medium leeks (approx. 320g)
Measuring spoons
3 x 5ml spoons vegetable oil
Frying pan
Black pepper (optional)
Pan stand x 2
6 large sage leaves
(use more leaves if they
are small)
Deep-sided roasting tin
Kitchen foil
Tongs or spatula
4 pork loin steaks OR chops
(approx. 500-600g)
Vegetable peeler
2 eating apples
Fork x 2
250ml apple juice
and 1 x 15ml spoon
Measuring jug
Oven gloves
Small bowl
Nutritional information per portion (293g):
calories
fat
saturates
sugars
salt
368.9
21.0g
30%
6.5g
33%
14.1g
16%
0.2g
3%
of an adult’s guideline daily amount
LGC270
Copyright © Children’s Food Trust
Pork chops are a lean, inexpensive cut of meat. Pork is
particularly good with apples and leeks and fresh sage
brings out the flavours of the dish.
2 x 5ml spoons cornflour
½ a lemon
Spoon
Lemon squeezer
(optional)
Top Tips
• Make sure you fry the pork and apple wedges until they go a
golden colour.
• This recipe uses eating apples because they hold their shape
when cooked. Cooking apples like Bramleys will mush down and
need a sprinkling of sugar as they are very sour. They will still
be delicious, but won’t look as pretty.
• Serve with boiled French Beans with Lemon and Sesame
Seeds (the recipe for this is available on our website).
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 5, 6a, 7a, 7e, 7f, 8a, 9h, 11b, 12e, 12h, 14a, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Pork Chops with Apple,
Sage and Leeks
Method
2. Trim, wash and slice the leeks into approx. 1cm
rounds. Heat 1 x 5ml spoon of oil in a frying pan
on a medium heat and add the leeks. Season with
pepper to taste (if using) and cook, stirring,
for 3 minutes.
LGC270
3. Line the roasting tin with foil and spread out the
leeks over the bottom. Chop the sage and sprinkle
over the leeks.
4. Add another 5ml spoon of oil to the frying pan and
increase the heat. Season the pork with pepper and
add to the pan two at a time. Fry on each side for 2
minutes and remove onto the leeks in the roasting
tin. Repeat with the other two steaks. While these
are cooking, peel, core and slice the apples into
1cm wedges.
5. Add the last 5ml spoon of oil to the pan, turn down
the heat to low, then add the apples carefully.
Using two forks, turn them individually so they
don’t break up. They should start to caramelise (not
burn!). When each side has browned, place over
the pork in the roasting tin.
6. Measure out the apple juice and pour over the pork,
leeks and apples. Make a sealed lid with another
sheet of foil and place in the oven for 30 minutes.
7. While it is cooking, measure the cornflour into a
small bowl and add a further 1 x 5ml spoon of apple
juice. Stir out the lumps.
8. After 30 minutes, remove the roasting tin from the
oven and take the foil lid off. Be careful as it will
be very hot and steamy. Transfer one of the pieces
of pork to a plate and cut into the thickest part to
check that it is cooked. The meat should not be
pink, if it is, replace the foil lid and return it to the
oven for another 5–10 minutes and check again.
9. When the pork is ready, remove the meat, leeks
and apples to a warm serving dish and cover.
Pour the sauce back into the frying pan set over
a medium heat. Add the cornflour mix and bring
to the boil, stirring until it thickens and all the
pork juices from the frying pan have incorporated.
Squeeze the juice from the lemon into the sauce
and serve with the pork.
Prepare now, eat later
• Prepare and chop the leeks ahead – they can
be stored in the fridge up to 24 hours.
• If you have a pork chop leftover, cool it as
quickly as possible then cover and store in
the fridge for up to 24 hours. Reheat in the
microwave until piping hot.
Something to try next time
• For a creamy sauce, add 1 x 5ml spoon of
crème fraîche to the sauce at the end.
• If you haven’t got cornflour, dust the pork
in plain flour before frying, this will help to
thicken the sauce.
• If you want to use dried herbs, only use
½ x 5ml spoon. Dried herbs are much stronger
than fresh ones.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.
Copyright © Children’s Food Trust
1. Preheat the oven to 180°C/160°C fan gas mark 4.