|4 (about 300g each) Borrowdale pork chops, rind off|
2 ½ tablespoons olive oil
1 red onion, cut into thin wedges
2 garlic cloves, crushed
2 Granny Smith apples, cored and cut into 1-2cm-thick wedges
|½ cup dry white wine |
400g can cannellini beans, drained and rinsed
1 tablespoon maple syrup
6-8 sprigs thyme
Steamed green beans, to serve
- Brush Borrowdale pork with 2 teaspoons oil and season with salt and pepper. Heat 1 tablespoon oil in a large oven-proof flame-proof casserole dish over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer to a plate.
- Add remaining 1 tablespoon oil to pan and heat over medium heat. Next,add onion and cook, stirring often, for 3 minutes. Add garlic and apples and cook, stirring often, for 4-5 minutes until apple is golden at the edges. Stir in wine and cook for 1 minute. Stir in cannellini beans.
- Return pork to the pan. Drizzle with maple syrup and scatter with thyme. Reduce heat, cover and simmer for 12-15 minutes until pork is just cooked through. Serve with steamed green beans.