Method

Step 1: Make the marinade

• Add the olive oil and garlic to a bowl. Add a pinch of rock salt, fresh thyme and fresh rosemary.
• Pour in a generous amount of DeGrace Lavender Chilli Syrup and muddle or mix everything together until well combined.

Step 2: Marinate the pork

• Place the pork loin chops in a shallow dish.
• Brush the marinade generously over both sides of the pork, making sure the herbs and garlic are distributed over the meat.
• Leave the pork to marinate while you prepare the apples. For even more flavour, prepare the pork ahead and marinate it in the refrigerator overnight. Pasted text Pasted text

Step 3: Prepare the apples

• Core the Pink Lady apples and slice them into evenly sized rings or arches. Keeping the slices a similar thickness will help them cook evenly. Pasted text

Step 4: Cook the apples

• Melt the butter in a frying pan over medium heat.
• Arrange the apple slices in the pan and cook gently, basting them with the melted butter as they cook.
• Turn the apples and continue cooking until softened and lightly golden. Reduce the heat and keep them warm while you cook the pork. Pasted text

Step 5: Cook the pork

• Heat a little olive oil in a frying pan.
• Add some of the marinade to the pan, followed by the pork chops.
• Cook for approximately 3 minutes on the first side. Turn and cook for approximately another 3 minutes, or until the pork is cooked through to your liking. Jimmy rests the pork briefly in the pan after cooking. Pasted text

Step 6: Plate and serve

• Arrange the warm buttered apples on the plate and add the pork.
• Spoon the rich pan juices over the pork, making sure not to waste the syrup, herbs and caramelised flavours remaining in the pan.
• Finish with a little fresh rosemary and thyme and serve immediately.