This recipe re-visits the classic combo of Pork chops and apple sauce.
- Preheat the oven to 180°C.
- Place onion on a baking tray, drizzle with vinegar and 1 tablespoon oil, then season. Bake for 30 minutes or until caramelised.
- Increase the oven to 200°C and line 2 baking trays with baking paper.
- Place the apple in a saucepan over low heat with fennel, cumin, dried sage and 1 1/2 cups (375ml) water. Cook, stirring occasionally, for 30 minutes or until the apples are soft and the liquid has almost completely reduced. Break up apples with a potato masher to form a coarse sauce, then add cream and lemon juice, season and stir to combine. Set aside.
- Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium heat. Add the pork and cook, breaking up any lumps with a wooden spoon, for 6-8 minutes until browned.
- Spread half the apple sauce over 1 Lebanese bread, then top with half the pork, onion and pine nuts. Season. Repeat with remaining Lebanese bread and toppings. Place on prepared trays and bake for 8-10 minutes until golden and crisp. Top with the fried sage leaves, if using, slice and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set