Pork Chops with Apple Sauce and Roast Potatoes
Rested pork chops, sharp apple sauce and crisp roast potatoes.
Pan-seared pork chops with quick apple sauce and crispy roast potatoes. A proper weeknight roast dinner built for flavour, balanced macros and zero faff.
Nutrition · per serving
Method
- 1
Start the potatoes
Heat the oven to 200°C. Cut the potato into even chunks, toss with high smoke point oil, salt and black pepper, then spread on a tray with space between pieces so they roast instead of steam.
- 2
Roast crisp
Roast the potatoes for 35–40 minutes, turning once, until the edges are golden and the centres are fluffy. If they are pale, give them another 5 minutes — colour is flavour.
- 3
Season the pork
Pat the pork chop dry and season both sides with salt and pepper. Let it sit at room temperature for 5 minutes while the potatoes finish so the seasoning starts working.
- 4
Sear the chop
Heat a pan over medium-high and cook the pork chop for 3–4 minutes a side, depending on thickness, until browned and cooked through. Rest for 3 minutes before slicing.
- 5
Serve with sharp sweetness
Plate the pork with the roast potatoes and spoon the apple sauce alongside, not over everything. Taste the pork with the sauce before adding any more seasoning.