Sage and Maple Grilled Pork with Apples

An easy way to impress all the family with your cooking skills, just follow our simple guides…

Ingredients, Serves 4

• 4 x boneless frozen pork loin chops
• 4 x small pink skinned eating apples, any variety
• 425g pack frozen Lamb Weston Mini Jacks
• 1 x packet of frozen green beans

For the marinade:

• 30ml (2tbsp) fresh sage leaves, finely chopped or 10ml (2tsp) dried sage
• 30ml (2tbsp) fresh thyme leaves, finely chopped or 10ml (2tsp) dried thyme
• 30ml (2tbsp) maple syrup
• 30ml (2tbsp) olive oil
• the juice and zest of 1 lemon
• salt and pepper

Method

1. Defrost the frozen the chops, then cut the apples in half, leaving the core intact. Mix all the marinade ingredients together in a large bowl. Toss the thawed chops and the apples in the marinade, to coat all surfaces. Cover and put in the fridge to marinate for at least 30 minutes. Do not marinade for longer than an hour, or the apples will turn brown

2. Pre heat your oven to 180°C, Gas Mark 4 and begin cooking the Mini Jacks according to the pack instructions

3. Pre heat your grill to a medium / high heat. Grill the pork with the apples for 18 – 20 minutes, turning occasionally, until caramelised and thoroughly cooked through

4. Boil the green beans from frozen for 5 minutes (or until tender)

5. Serve the pork with green vegetables and the Mini Jacks on the side

Cook's Tips:

• If you don’t have maple syrup, just replace it with runny honey

• The pork and apples cook really well on the barbecue, just cook the mini jacks in the oven or microwave according to the pack instructions