Pork chops with apples and black grapes recipes

When placing pork chops in a pan, I often put them in on their edge, holding the chops upright with my kitchen tongs, to get a good golden colour and a little blistered crispness to the rim of fat. I then lay the chops down flat to lightly brown them.

olive oil 2 tbsp
butter 20g
pork chops 2 (250g each)
small apples 2
apple juice unfiltered 250g
sage leaves 4
black grapes 100g

Pour the oil into a shallow pan set over a moderate heat. Add the butter, then the pork chops, seasoned with salt and black pepper, and the whole apples (halving the fruits if necessary.) Leave the chops to colour lightly on the underside, then turn them over and brown the other side.

Pour in the apple juice, add the sage leaves and continue cooking for 5 to 7 minutes or until the chops are cooked through.

Halve and seed the grapes, then add them to the pan. Remove the chops to a warm plate and cover with foil, to allow them to rest. Turn up the heat to let the apple juice and pork juices reduce to about half their volume. As it reduces, the liquid will become shiny. Serve the chops and apples, spooning the pan juices and grapes over the top.