This has to be my favourite pork chop dinner, it’s so tasty that I never have normal gravy. This is also the only pork dinner my son will eat and goes so well with little roast potatoes and broccoli or green beans…Great mid-week dinner.

Ingredients:

• 4 tbsp plain flour
• Salt and pepper
• Pork chops
• 1tbsp olive oil
• 2 tbsp unsalted butter
• 150ml apple juice
• 200ml chicken stock
• 4 tbsp single cream
• 1 tbsp finely chopped sage leaves

Method:

1. Preheat the oven to a low setting, this is to keep your pork chops warm a bit later on.  If you’re having roast potatoes, then when they are nearly done, turn down your oven to around 130ºc / 110ºf / Gas ½.
2. Place the flour on a plate and season.  Toss the chops until lightly coated all over and shake off any excess flour.
3. Heat the olive oil and 1 tbsp of butter in a large, deep-sided frying pan.  Sear the pork pieces a few at a time for 2-3 mins on each side until well coloured (I like mine a little bit crispy) you will need to cook these in batches, as the pan must not be crowded or the meat will fail to form a good crust.  Keep the cooked pork warm in the oven covered loosely with foil.  You may need to add more oil and butter, I sometimes need to.
4. Heat the remaining tablespoon of butter in the pan and whisk in the remaining flour until combined.  Then whisk in the apple juice and stock, a little at a time and bring to the boil.  Reduce the heat to a simmer and continue to cook and reduce the sauce until about half its original volume.  Then add the cream along with the chopped sage and continue to cook until the sauce is thick and creamy.  If needed season to taste.
5. Return the chops to the pan with any juices that have come from it and cook for a further minute or 2 until the pork is piping hot and cooked through.  Serve immediately.

Top tip: when whisking flour into the butter always use a large whisk, you will have less chance of it going lumpy, continue with the large whisk when adding liquids.

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