Pork chops with apples and spices
- pork chops on the bone – 4 pcs.
- butter – 100 g
- milk – 3 tbsp. l.
- breadcrumbs – 1 cup
- vegetable oil – 150 ml
- garlic – 2 cloves
- fresh sage – 10-12 leaves
- salt – to taste
- egg – 1 pc.
- flour – 4 tbsp.
- large apples – 2 pcs.
- dry white wine – 3 tbsp.
- Wash the chops. Sift flour with a pinch of salt onto a flat plate. Sprinkle bread crumbs onto another plate. Beat the milk and egg together. Dredge the pork in the flour, shaking off any excess.
- First dip the meat in the milk mixture, then roll it in the breadcrumbs.
- Heat half the vegetable oil and 60 g of butter in a frying pan. Fry the chops for 4 minutes on each side. Cover and transfer to an oven preheated to 160°C for 10–15 minutes.
- Wash the apples, cut into thick slices, and remove the cores. Peel and chop the garlic. Wash and dry the sage. Heat the remaining vegetable oil and butter in a clean frying pan. Sauté the apples with the garlic and sage for 3 minutes. Pour in the wine and cook for another 2 minutes. Remove from heat, season with salt and pepper, and serve with the pork.
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