Apple, Sage, and Cider Pork Loins

cookbook stories
Written By Marco Fazio

A Culinary Experience with Greg Emmerson

Chef Greg Emmerson at stoneCIRCLE - photo by Marco Joe Fazio

Donna Thacker and Chef Greg Emmerson at stoneCIRCLE

 

This summer, Chefs Greg Emmerson and Lorenzo Salami are back at our stoneyard's outdoor kitchen to prepare two delicious recipes. Today, we bring you an exclusive session in which Greg, in conversation with Donna Thacker, reveals the secrets behind his mouthwatering Apple, Sage, and Cider Pork Loins.

 

Apple, Sage and Cider Pork Loins on Calacatta Magnifico Quartz worktop

 

Our versatile kitchen worktops take centre stage once again, with the stunning Calacatta Magnifico Quartz providing the perfect backdrop for this culinary delight. Known for its exceptional durability and elegant aesthetic, Calacatta Magnifico Quartz is ideal for both professional and home kitchens.

 

Watch the Greg and Donna cooking this recipe on our video

 

Apple, Sage, and Cider Pork Loins

by Chef Greg Emmerson

Serves: 2

Preparation: 15 minutes

Cooking: 12 minutes

ingredients

  • 75g butter

  • 2 large pork chops: bone-in pork chops are the way to go for maximum tenderness. 

  • 2 apples

  • 1 shallot 

  • 8 sage leaves 

  • 100ml apple cider

  • 20g Dijon mustard

  • 3 tbsp vegetable oil

 

preparation

Heat your cast-iron skillet over medium-high heat and add one tablespoon of butter and oil.

Once it starts to cook, turn the heat to medium and add the pork chops. Sear for 3 to 4 minutes on each side until golden brown. Then, move them to a plate and cover them with aluminium foil to keep them warm while you make the apple cider sage sauce.

For the apple cider sage sauce, add the remaining two tablespoons of butter and coconut sugar to the pan and stir together. Add the sliced apples and cook for 2 to 3 minutes, until slightly soft. Then, stir in the shallot and chopped sage leaves for another minute.

Add the apple cider and mustard for the final touches and gently stir the sauce. Add the pork chops back to the pan and simmer in the sauce until warmed throughout, occasionally spooning the sauce over them.

You’ll know your chops are done when they’re cooked to 145°F.

 
 

Discover the Perfect Kitchen Worktop for Your Home

At stoneCIRCLE, we believe in combining the beauty of natural stone with cutting-edge technology and timeless craftsmanship. Our bespoke kitchen worktops, like the Calacatta Magnifico Quartz featured in this video, are designed to meet the highest standards of quality and style.

Ready to Transform Your Kitchen?

Receive a free consultation with our experts to find the perfect worktop for your home. As a special thank you, all clients who purchase one of our bespoke kitchen worktops will receive a complimentary copy of Cookbook Stories Volume 2.

Contact us today to schedule your consultation and start your journey towards the kitchen of your dreams.

 

project details

  • kitchen worktop: Calacatta Magnifico Quartz 

  • chef: Greg Emmerson

  • presenter: Donna Thacker

  • production: Marco Joe Fazio creatives

Marco Fazio

Marco Joe Fazio is CCO and director of photography at space+style™ by marco joe fazio Ltd, working in fashion, hospitality, food & drink, architecture and design.

Born and raised in Tuscany, Italy, Marco learned the rudiments of photography and the magic of the darkroom in his early school years. Thereafter, he worked in architecture, interior, and lighting design for two decades. During those years, Marco founded an award-winning architectural studio and managed a multidisciplinary design team, working mainly for fashion industry clients.

Since moving to London in 2008, Marco has been recognised as a Chartered Architect of the Royal Institute of British Architects (RIBA) while pursuing his dream of connecting the worlds of architecture, design, and fashion from the photographer's perspective.

After years of passionate dedication, hard work and professional achievements, he was awarded the Fellowship certification (FBIPP) by the British Institute of Professional Photography and won the Peter Grugeon Award for the Best Fellowship of the Year in 2016. Subsequently, he has been admitted as a member of the highly regarded Association of Photographers (AOP). 

Having achieved a stronghold in coordinated image and photography for the design and fashion world, Marco has taken his expertise into the hospitality market; luxury and boutique hotels, fine dining restaurants, and the drinks and beverage industry are all reaping benefits from his services.

Today, Marco is leading his agency in assignments in the hospitality, fashion, and design industries.

Creative photography, cinematography, coordinated images and brand marketing form the core of his services.

Thanks to more than a decade in the music industry, Marco has expendable knowledge in composition and sound engineering. That knowledge is a valuable asset in creating licensed soundtracks and magnetic sound designs for commercial productions.

Marco's passion and another branch of his business are mentoring and nurturing new visual arts talents. In 2016, he launched "telling [fashion] stories" – photography & set design workshops – and more recently, he has become a lecturer for the School of Art and Creative Industries at London South Bank University (LSBU).

The crossover between genres and industries is a peculiar and essential factor in his work, contributing to thinking outside the box and achieving a unique style rich in symbolism and content.

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