Limitless Luxe Recipes

Recipes by our partners, inspired by our scented candles.

Pork Chops in a juniper, sage, onion and cider sauce

By Anna Stanford @annasfamilykitchen, inspired by our Icy Woodland Trilogy scented candles.


INGREDIENTS for 4

  • 4 pork chops, trimmed
  • 3 banana shallots, peeled and quartered
  • 3 apples, peeled, cored and chopped (I like to use a combination of Bramley & sweet eating apples)
  • 12 juniper berries, crushed
  • 6 sage leaves, chopped
  • 2 tbsp balsamic vinegar
  • 300ml cider, or sub with apple juice

Pork Chops in a juniper, sage, onion and cider sauce

By Anna Stanford @annasfamilykitchen, inspired by our Icy Woodland Trilogy scented candles.


INGREDIENTS for 4

  • 4 pork chops, trimmed
  • 3 banana shallots, peeled and quartered
  • 3 apples, peeled, cored and chopped (I like to use a combination of Bramley & sweet eating apples)
  • 12 juniper berries, crushed
  • 6 sage leaves, chopped
  • 2 tbsp balsamic vinegar
  • 300ml cider, or sub with apple juice

METHOD


  1. Season the pork chops well with salt and pepper.

  2. Heat a heavy bottomed pan and add a tbsp oil. Cook the chops for 3 minutes each side on a high heat then set aside.

  3. Turn down the heat. Add the shallots and juniper berries. Colour for 5 minutes before adding the apples. Cook for 5 minutes then add the balsamic vinegar.

  4. Bubble away for a few minutes. The onions and apples will have caramelised. Pour in the cider.

  5. Let the cider reduce for 10 minutes (the alcohol will burn off) and return the reserved chops to the pan along with any juices.

  6. Cook for 5 minutes so that the chops are warmed through and serve. Ideally with buttery mash and a green veg.