pork chops with apples, onions and creamy spinach

Savoury pork chops with apples, onions and creamy spinach Image by Devon Breen from Pixabay

Savoury pork chops with apples, onions and creamy spinach

For a great family meal, you can’t go wrong with some savoury pork chops with apples, onions and creamy spinach. It’s perfect any night of the week.

pork chops with apples, onions and creamy spinach

Savoury pork chops with apples, onions and creamy spinach Image by Devon Breen from Pixabay

Family dinner should be easy and wholesome any day of the week. However, that doesn’t mean that you can’t take staple dishes and get creative with different flavours. If you’ve ever had a pork roast or eisbein, you often get some apple sauce with it and we’re deconstructing that recipe for you. Our savoury pork chops with apples and onions give them a more rustic look but it’s also easier to make.

Savoury pork chops suggestions

Pork has a very specific flavour and enjoys the addition of some form of sweetness. After giving the chops some colour and making sure they’re not over-done, you’ll fry the apples and onions in the pork fat. You can remove some of the fat depending on how much is in the pan. The onions and apples will sweeten and have some beautiful colour when you’re done. Serve with some creamed spinach to add some colour and those important green leafy vegetables.

For a great family meal, you can’t go wrong with some savoury pork chops with apples, onions and creamy spinach. It’s perfect any night of the week.

Savoury pork chops recipe

5 from 1 vote
Recipe by Gary Dunn Course: MainCuisine: South AfricanDifficulty: Easy
Servings

-1

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1 kg Pork chops

  • 3 medium onions, chopped

  • 1 tbsp parsley, chopped

  • 3 high-quality cooking apples

  • Salt and pepper to season the chops

  • 200 g Spinach

  • cream

Method

  • Brown the chops in a ripping-hot saucepan. (Remove and keep warm)
  • Thinly slice the apples and onions. Cook gently in the oil and pork fat until lightly browned.
  • Replace chops; add 1 cup hot water and simmer for 1 hour, adding more water if necessary.
  • Just before serving, add a little thickening liquid like Maizina and water, as well as the chopped parsley.
  • For the creamed spinach, blanch the spinach in hot water for a minute and drain the water. Add some cream to the consistency you want it and thicken.

Notes

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Do you want more great family recipes that will warm your heart and soul? Have a look at our recipe page. We have excellent suggestions for you to try just like this one that was published in the Rustenburg Junior School Recipe Book in 1958.

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