Apple, Sage, and Cider Pork Loins
A Culinary Experience with Greg Emmerson
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.
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.
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.
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project details
kitchen worktop: Calacatta Magnifico Quartz
chef: Greg Emmerson
presenter: Donna Thacker
production: Marco Joe Fazio creatives