Method. Step 1. In a large bowl coat the pork in the flour and season with salt and pepper.. Step 2. Heat the oil in a large flameproof casserole dish until hot. Add the pork and brown for about 5 minutes. P reheated the oven at 180°C, 160°C Fan, Gas M ark 4.. Step 3. Add the onion, garlic, carrots and celery. Once they start to soften add in the mushrooms, stock, sage and dried herbs.. Preheat the oven to 180°C/Fan 160°C/Gas 4. Season the chops. Heat half the olive oil in a flameproof casserole dish and fry the chops until nicely browned all over. Set aside on a plate. Fry the onion in the empty dish for a few minutes until translucent. Add the sage leaves, return the chops to the dish and pour over the apple juice.

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Preheat your oven to 170c. After this, Heat the oil in a flameproof casserole dish. Add the pork and season it with salt and pepper. To seal the meat, heat on high heat and turn once or twice. Mix the mushrooms and onions in a saucepan. Reduce heat to medium. Cook for 5 minutes, stirring occasionally until the mushrooms soften.. Fry the sage leaves over a medium heat for 30-60 seconds until crisp. Tip onto kitchen paper. Add the butter and sugar to the frying pan and stir to melt. Add the apple wedges and fry for 1-2 minutes each side on high until caramelised. Stir the cream into the casserole and adjust the seasoning to taste.