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Apple and stilton pork chops

Apple and stilton pork chops

Brought to you by: Lisa Faulkner
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

“My friend Francine gave me this recipe. The crispy pork fat and caramelised apples make it a really great dinner party dish.” Looking for more Lisa Faulkner recipes? Look no further.

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  • 500g new potatoes, halved lengthways
  • 1 tbsp olive oil
  • 50g unsalted butter
  • 4 chunky pork chops
  • 1 onion, finely chopped
  • 1 eating apple (any variety), cut into 8 wedges, core removed
  • 100ml medium-dry cider
  • 100ml hot vegetable stock
  • 75g stilton
  • 10 sage leaves
  • 4 slices crusty bread, to serve


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until just tender; drain and set aside.

Step 2

Meanwhile, heat the oil and half the butter in a large ovenproof frying pan or casserole dish. Season the chops with salt and pepper and snip into the fat in two or three places with scissors – this stops the meat curling up during cooking. Add the chops to the pan and brown over a high heat for 3 mins each side, or until golden. Set aside on a plate. Add the onion to the pan and cook for 10 mins. Remove and set aside.

Step 3

Nestle the apple and potatoes in the pan. Add the onions, then pour in the cider and stock. Season well and bake in the oven for 15 mins, until the apples are tender. Add the chops and bake for 10 mins more.

Step 4

Crumble the stilton over the pork and potatoes and bake for a further 2-3 mins until the cheese is melted. Meanwhile, melt the remaining butter for the sage in a small pan, add the leaves and fry until crisp. Serve everything with the crispy sage on top and crusty bread on the side.

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