Ingredients
- 2 apples
- 400 g Jerusalem artichoke
- 4 garlic cloves
- 40 g butter
- Salt
- Black pepper, from the mill
- 1 kg pork chops, 4 pieces
- 2 tbsp vegetable oil
- 2 tbsp orange jelly
- 1 tbsp honey
- 3 tbsp lemon juice
- 1 tbsp mustard
- 1 pinch paprika powder
- 3 stalks sage
Instructions
- Preheat the oven to 200°C top / bottom heat. Line a baking tray with baking paper.
- Wash and clean the apples and Jerusalem artichokes. Cut the Jerusalem artichokes into pieces and the apples into wedges. Peel the garlic. Spread everything on the tray and cover with 20 g butter flakes. Season with salt and pepper and bake in the oven for about 15 minutes.Â
- Rinse the chops and pat dry. Season with salt and pepper and fry in a pan in hot oil until golden brown on both sides.Â
- Heat the orange jelly with the remaining butter, honey, lemon juice and mustard in a small saucepan, stirring. Season with paprika, salt and pepper. Place the chops on the baking tray and brush both sides with the glaze. Spread the rest over the Jerusalem artichokes and apples. Roughly chop the sage and place it in between. Bake for another 15 minutes approx.
