Pork chops with apples and fennel
450 g, (Buy 500g) peeled and chopped
⅓ cup(s), (80ml)
reduced fat oil spread
pork loin cutlet
480 g, (buy 800g) fat trimmed
1 medium, thinly sliced
1 small, thinly sliced
2 large, thickly sliced
¾ cup(s), (185ml)
- Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk and spread until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Brush pork with oil and cook for 2–3 minutes each side or until browned. Transfer to a plate.
- Heat a large non-stick frying pan over medium heat. Cook onion, fennel and apple, stirring, for 5 minutes or until onion has softened and apples are golden. Add pork to pan with stock and sage. Simmer, covered, for 4–5 minutes or until pork is heated through.
- Top pork with apple mixture and serve with mash.