A straightforward British pairing of thick bone-in pork loin chops with a sharp, buttery Bramley apple sauce. The chops are boldly seasoned with thyme, salt, and pepper, then seared to a deep golden crust. The sauce is soft and smooth, its tartness cut with caster sugar and a pinch of cinnamon. Honest weeknight cooking that delivers both richness and brightness on the plate.
1tsp
0.5tsp
0.5tsp
500g
1tbsp
2piece
2tbsp
1tbsp
2tbsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1tsp | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 500g | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 1pinch | — | — |
Measure the fine sea salt into the small bowl.
Fine sea salt · 1 tsp
Add the ground black pepper to the fine sea salt in the small bowl.
Ground black pepper · 0.5 tspAdd the dried thyme to the bowl and stir briefly to combine into the seasoning mixture.
Dried thyme · 0.5 tspLay the bone-in pork loin chops (about 2.5 cm thick, 250 g each) flat on the large plate.
Bone-in pork loin chop · 500 g
Tip the seasoning mixture over the chops and rub it firmly into both sides and the edges of each chop with your hands.
Leave the seasoned chops to sit at room temperature so the seasoning can penetrate the meat.
Pour the sunflower oil into the large frying pan.
Sunflower oil · 1 tbsp
Set the pan over a high heat and let the oil heat until it shimmers.
Lay the chops carefully away from you into the hot oil and sear without moving them until a deep golden-brown crust forms on the underside.
Use tongs to flip each chop firmly onto its second side.
Sear the second side until equally golden and the thickest part of the chops reads 63 °C on a thermometer; press the fatty edge against the pan for a final 20 seconds to crisp it.
Lift the chops onto the serving plate and leave them to rest while you make the apple sauce.
Peel the Bramley apples with the peeler, removing all the skin.
Bramley apples · 2 piece
Quarter each peeled apple and cut out the core and pips from each piece.
Chop the cored apple quarters into rough chunks of about 2 cm.
Measure the caster sugar into the small saucepan.
Caster sugar · 2 tbsp
Tip the chopped Bramley apples into the saucepan with the sugar.
Add the unsalted butter to the apple and sugar in the saucepan.
Unsalted butter · 1 tbspPour the water into the saucepan to help the apples start to cook down without catching.
Water · 2 tbspSet the pan over a medium-low heat, bring to a gentle simmer, then cook, stirring occasionally, until the apples have completely collapsed into a soft, smooth sauce.
Add the ground cinnamon and stir it through the sauce, then remove the pan from the heat.
Ground cinnamon · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 tsp | | Measure the fine sea salt into the small bowl.⏱ 20sResultFine sea salt |
| 2 | 0.5 tsp | | Add the ground black pepper to the fine sea salt in the small bowl.⏱ 20sResultFine sea salt and ground black pepper |
| 3 | 0.5 tsp | | Add the dried thyme to the bowl and stir briefly to combine into the seasoning mixture.⏱ 20sResultSeasoning mixtureused in step 5 |
| 4 | 500 g | | Lay the bone-in pork loin chops (about 2.5 cm thick, 250 g each) flat on the large plate.⏱ 20sResultBone-in pork loin chop |
| 5 | Seasoning mixturestep 3 | | Tip the seasoning mixture over the chops and rub it firmly into both sides and the edges of each chop with your hands.⏱ 1 minResultSeasoned pork chops |
| 6 | — | | Leave the seasoned chops to sit at room temperature so the seasoning can penetrate the meat.⏱ 10 minResultRested seasoned pork chopsused in step 9 |
| 7 | 1 tbsp | | Pour the sunflower oil into the large frying pan.⏱ 10sResultSunflower oil |
| 8 | — | | Set the pan over a high heat and let the oil heat until it shimmers.⏱ 2 minResultHot oil |
| 9 | Rested seasoned pork chopsstep 6 | | Lay the chops carefully away from you into the hot oil and sear without moving them until a deep golden-brown crust forms on the underside.⏱ 5 minResultFirst-side-seared pork chops |
| 10 | — | | Use tongs to flip each chop firmly onto its second side.⏱ 30sResultFlipped pork chops |
| 11 | — | | Sear the second side until equally golden and the thickest part of the chops reads 63 °C on a thermometer; press the fatty edge against the pan for a final 20 seconds to crisp it.⏱ 5 minResultFully seared pork chops |
| 12 | Fully seared pork chopsstep 11 | | Lift the chops onto the serving plate and leave them to rest while you make the apple sauce.⏱ 3 minResultFully seared pork chops |
| 13 | 2 piece | | Peel the Bramley apples with the peeler, removing all the skin.⏱ 1 min 30sResultPeeled bramley apples |
| 14 | Peeled bramley applesstep 13 | | Quarter each peeled apple and cut out the core and pips from each piece.⏱ 1 minResultCored apples |
| 15 | Cored applesstep 14 | | Chop the cored apple quarters into rough chunks of about 2 cm.⏱ 30sResultChopped bramley applesused in step 17 |
| 16 | 2 tbsp | | Measure the caster sugar into the small saucepan.⏱ 20sResultCaster sugar |
| 17 | Chopped bramley applesstep 15 | | Tip the chopped Bramley apples into the saucepan with the sugar.⏱ 20sResultCaster sugar and chopped Bramley apples |
| 18 | 1 tbsp | | Add the unsalted butter to the apple and sugar in the saucepan.⏱ 20sResultCaster sugar and chopped Bramley apples and unsalted butter |
| 19 | 2 tbsp | | Pour the water into the saucepan to help the apples start to cook down without catching.⏱ 20sResultChopped Bramley apple mixture |
| 20 | — | | Set the pan over a medium-low heat, bring to a gentle simmer, then cook, stirring occasionally, until the apples have completely collapsed into a soft, smooth sauce.⏱ 11 minResultSimmered apple mixture |
| 21 | 1 pinch | | Add the ground cinnamon and stir it through the sauce, then remove the pan from the heat.⏱ 30sResultApple sauce |
| Total Time | 29 min | ||
| Nutrient | Per serving |
|---|---|
| 781kcal | |
| 66g | |
| 50g | |
| 18g | |
| 13g | |
| 13g | |
| 0.4g | |
| 1,352mg |
A straightforward British pairing of thick bone-in pork loin chops with a sharp, buttery Bramley apple sauce. The chops are boldly seasoned with thyme, salt, and pepper, then seared to a deep golden crust. The sauce is soft and smooth, its tartness cut with caster sugar and a pinch of cinnamon. Honest weeknight cooking that delivers both richness and brightness on the plate.
What you’ll doYou will rub the chops with salt, pepper and thyme and let them sit, then sear them in hot oil on both sides until cooked through and rested. Bramley apples cook down with butter and sugar into a sharp apple sauce served alongside.
