16
740
45

Ingredients

  • 4 pork loin chops (trimmed)
  • 1/4 cup white wine
  • 1 lemon peel (grated and lemon juiced)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 star anise (crushed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 2 granny smith apples (cored and quartered)
  • 1/2 cup sage leaves (loosely packed)
  • lemon wedges (to serve)
  • 2 pounds yukon gold potatoes (cut into chunks)
  • 1/4 cup olive oil
  • 2 tablespoons rosemary leaves
  • 2 cloves garlic (crushed)

Directions

  1. Preheat the oven to 400°F.
  2. Place pork chops in a glass dish. Mix wine, lemon peel and juice, oil, honey and spices in a small bowl. Pour over pork chops. Cover. Refrigerate 30 mins, turning once, to marinate.
  3. Meanwhile, for the rosemary potatoes, place potatoes in a baking pan. Toss with oil, rosemary and garlic. Season to taste. Bake 40-45 mins, turning once, until golden and crisp.
  4. After potatoes have cooked for 30 mins, melt butter in a large skillet on medium-high heat. Add pork chops and apples, brushing well with marinade. Fry 10-15 mins, turning and basting, until cooked through. Add sage; cook 1-2 mins.
  5. Serve pork chops with drizzled pan juices, apples, potatoes and lemon wedges.
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NutritionView more

740Calories
Sodium25%DV600mg
Fat54%DV35g
Protein108%DV55g
Carbs17%DV51g
Fiber48%DV12g

PER SERVING *

Calories740Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat10g50%
Trans Fat
Cholesterol130mg43%
Sodium600mg25%
Potassium2240mg64%
Protein55g108%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber12g48%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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