More pork

Picked up some boneless pork loin chops after work yesterday and we decided to have them this evening with apple champ and a red wine gravy.  All this has been written about before under various guises so if you fancy having a go then feel free to use the new search feature at the top of the blog.

On this occasion I marinated the pork, for about and hour, in garlic, sage and thyme in seasoned olive oil.  The chops were then seared in a hot pan using no more oil than covered them when taken out of the marinade and popped into a 180* oven for about 40 minutes.  The champ was creamy mash into which was mixed some buttery sautéed cabbage and a chopped apple.

Simples!