3 dessert apples (peeled cored and chopped)
1 medium red onion (thinly sliced)
3 tbsp Canderel Granules
200ml low alcohol cider
2 tbsp cider vinegar
3 tsp chopped rosemary spikes
For the Chops
4 x 140g lean pork loin chops
1 spray oil
1 pinch of salt and pepper
300 ml low alcohol cider
2 tsp Canderel Granules
1 tsp worcestershire sauce
1. To make the relish Place all the ingredients into a large pan, and slowly bring to the boil. Reduce the heat and simmer uncovered for 20-25 minutes stirring from time to time until the apples are tender and the liquid has reduced.
2. Meanwhile season the pork chops, and heat a large non-stick frying pan. Lightly spray one side of the chops with spray oil, then place oil side down in the hot pan to sear and brown for 2-3 minutes each side.
3. Pour over the cider, add the Canderel and Worcestershire sauce and simmer for 15-20 minutes until the chops are tender and the liquid has reduced to about 6 tablespoons.
4. Remove the chops to warm plates, spoon over the juices from the pan and top with the apple relish.