Pan-roasted Pork Chops with Apple & Beans
This dish sings with contrast and balance, combining juicy, golden‑seared pork chops with the sweet warmth of caramelised apples and the fresh snap of vibrant beans.
Each mouthful brings rich, savoury depth alongside a delicate fruitiness that lifts the whole plate.
The apples add a gentle sweetness that perfectly complements the succulent meat, while the beans bring a clean, lively finish. It’s a dinner that feels both elegant and comforting. It’s robust in taste, beautifully balanced, and deeply satisfying from first bite to last.
Ingredients
- 2 ½ tablespoons olive oil
- 4 (about 250g each) 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 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.
