Pork chops with apple and sage 
Serves: 2
Preparation: 5 minutes
Cookingtime: 20-30 minutes
Ingredients
- Sea salt
- 2 pork chops
- 1tbsp olive oil
- 1 dessert apple, such as Jazz or Braeburn, cored and cut into slices
- ½tbsp butter
- 200g onion, thinly sliced
- 1 garlic clove, bashed and finely sliced
- 1½tbsp chopped sage
- 1tsp balsamic vinegar
- 40ml white wine
- 4 sage leaves, lightly fried in olive oil (optional)
- Boiled new potatoes and steamed curly kale, to serve (optional)
Method
Preheat the oven to 180ºC/350ºF/gas mark 4. Season both sides of the chops
with a little salt. Heat a large frying pan with ovenproof handles on a high
heat. Add 1tbsp of olive oil and once hot, fry the 2 chops and apple slices
for 5 minutes. Turn and cook for another 5 minutes.
Meanwhile, in another pan, melt the butter on a medium to high heat. Add the
sliced onion, garlic, sage and balsamic vinegar and stir frequently.
Transfer the chops on to a plate, then add the fried onion mix to that
frying pan. Pour in the white wine and heat until the liquid has reduced by
half. Put the chops back into the frying pan, pop the pan in the oven and
continue to cook for 10 minutes.
Once the meat is cooked through, serve with the fried sage leaves on top, with
boiled new potatoes and some steamed curly kale on the side.
Nutritional information: 465 calories 28g fat per serving
Garlic prawn omelette with spicy tomato sauce
Serves: 2
Preparation and cooking: 20 minutes
- 1tsp olive oil
- 100g onion, finely chopped
- 1 red chilli, deseeded and chopped finely
- 250g cherry or vine tomatoes, cut into quarters
- 1tsp brown sugar
- ½tsp balsamic vinegar
- 1tbsp plus 1tsp butter
- 2 garlic cloves
- 1 sprig of thyme, leaves only
- 140g fresh or frozen king prawns, sliced in half
- 4 eggs, lightly beaten
- Sea salt
- White pepper
- 2 garlic cloves
- 3tbsp flat leaf parsley, chopped
- Salad leaves
- Parmesan cheese shavings
Method
Preheat the oven to 180ºC/350ºF/gas mark 4. To make the tomato sauce, heat the
olive oil in a small pan and cook the onion for about 5 minutes. Add the
chilli and tomatoes and cook for a further 5 minutes or so, until the juices
start to boil, then add the sugar and vinegar. Cover the pan with a lid and
leave to cook on a low heat.
Meanwhile, melt 1tsp butter in a frying pan over a medium heat. Add the garlic
and thyme and fry for few minutes before adding the prawns. Fry them until
they have slightly curled and changed colour. Set aside on a plate.
Now cook the omelettes one at a time. First, season the beaten eggs. Heat a
small pan on a medium heat and melt half of the remaining butter. Add 1
chopped garlic clove and cook until golden. Then pour half of the egg
mixture into the pan
and stir occasionally until the edge of the omelette is turning crispy. Tip
half the prawns on to the omelette and fold, before transferring on to a
plate. Stick this in the oven to keep warm.
Repeat the same process for the other omelette. Once cooked, pour over the
tomato sauce and sprinkle with chopped parsley and some more pepper if you
like. Serve the omelettes with a green side salad and Parmesan shavings.
Nutritional information: 354 calories, 23g fat per serving
