GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Pork Chops with Maple Glaze & Candied Apples
Pimp up a plain old chop with a drizzle of maple syrup. Older, more floury apples are perfect for this recipe as they suck up all the juices from the pork and caramalise in the pan. A mid week winner!
Prep Time: 5 min
Cook time: 20 min
4 pork loin chops
2 tbsp olive oil
4 tbsp maple syrup
2 apples, cored, peeled and sliced
2 tsp fresh / dried thyme
Take your chops and season generously on both sides.
Heat your oil, in a large non-stick pan, and pop in your loin chops . Over a medium heat fry your chops until golden brown on each side. Stir in your maple syrup and allow the chops to caramalise. Remove the chops from the pan, set aside to rest, keep warm.
Reduce the heat and place your apples in the maple syrup and pork juices. Cook on a low heat turning the apples so they cook evenly, for about 5 minutes. When they are golden and smelling like heaven, place the pork back in the pan and sprinkle over the thyme.
TO SERVE : Place a couple of apples on your plate, top with a pork chop, with a side of seasonal veg, mustard mash potato, chips or a fresh green salad.
JAX SAYS : Amp up your mash and stir through 1 tbsp of your favourite mustard with the butter and milk, a fabulous side to this dish.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…