Pork Loin Chops with Apples
Pork loin braised with leeks, apples and red wine, spiced with cinnamon, cumin and garlic, finished with lemon juice. Serves 2.
Ingredients
| 400 g | pork loin (carré) | |
| 2 | apples | |
| 2 stalks | leek | |
| 1 tea cup | red wine | |
| 2 tbsp | 30 ml | lemon juice |
| 1 pinch | cinnamon | |
| — | black pepper | |
| 1 pinch | cumin | |
| 1 pinch | garlic powder | |
| — | salt | |
| 2 tbsp | 30 ml | oil |
Instructions
- Fry the meat (400 g) on both sides in the heated oil, then remove it from the fat.
- Add the sliced leeks (2 stalks) and apples (2) to the fat. Season with salt and braise for 3 minutes under a lid.
- Pour in the wine (1 tea cup) and return the meat to the pot. Cover and leave to simmer over low heat.
- Season with the spices and stir. Continue cooking until the meat is tender; if necessary, add a little water.
- Finally, add the lemon juice and stir.