SERVING SIZE: 4

PREP TIME: 20 mins

COOKING TIME: 25 mins

Looking for a delicious dinner meal that only takes 25 minutes to prep? You can't look past these pan roasted pork chops with apple and beans, perfect for the cold weather.

Ingredients

• 2 ½ tablespoons olive oil
• 4 (about 250g each) Borrowdale pork chops, rind off
• 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

Method

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. 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.

Recipe & image sourced from Australian Pork.