• 4 pork chops about 200g each

  • Sea Salt & freshly ground black pepper

  • 2 tablespoons Olive Oil

  • 3 Cloves Garlic crushed

  • 40 g Butter

  • 3 sage leaves

  • 100 ml Marsala

  • Apples and radicchio

  • 2 tablespoons Olive Oil

  • 3 firm Apples such as Braeburn, peeled, cored and quartered

  • 2 heads raddicchio finely sliced

  • lemon thyme finely chopped

  • Cider Vineger

  • Courgette tempura

  • 3 medium courgettes cut into batons

  • 80 g Self Raising Flour

  • 0.5 teaspoon fine sea salt

  • 1 small free range egg yolk

  • 150 ml cold Water

  • 2 free range egg whites


  • 1.

    For the pork, take some scissors and make diagonal cuts into the fat 1/4-inch deep, making sure you don’t cut into the meat. Heat the olive oil in a frying pan and season the pork chops on both sides. Add the pork to the pan and fry over moderate heat for 2-3 minutes. Add garlic.

  • 2.

    Turn the pork over and cook for another 2-3 minutes. Add half of the butter towards the end of cooking and then the sage leaves and baste the chops with the butter while they finish cooking.

  • 3.

    Drain the excess fat from the pan and then deglaze with Marsala. Reduce the Marsala until you are left with a syrupy sauce. To check if the pork chop is cooked the flesh should feel firm but still slightly springy when pressed. Rest the chops for 5-10 minutes. Remove the garlic & thyme before serving.

  • Apples and radicchio:

  • 1.

    For the apples and radicchio, heat the olive oil in a frying pan over a moderate heat. Add the apples and fry for 5 minutes, turning them now and again until just under cooked. Add the radicchio to the pan and cook for another 1-2 minutes, until they begin to wilt. Add the thyme and finally, a splash of cider vinegar and reduce it down over a high heat for about 30 seconds-1 minute. Tip the apples and radicchio onto a plate and keep warm.

  • Courgette tempura:

  • 1.

    For courgette tempura, Sift the flour into a bowl with ½ a teaspoon of salt. Make a well in the middle then add the egg yolk and gradually beat in 150ml cold water to make a smooth batter. Whisk the egg whites to soft peaks then fold into the flour mix.

  • 2.

    Heat enough oil to come a third of the way up a shallow saucepan to a temperature of 180˚C. Have a baking tray lined with kitchen paper ready to place the deep fried courgette on once cooked.

  • 3.

    Deep-fry the courgette batons in batches. One by one, dip them into the batter then transfer to the hot oil, using a pair of tongs. Fry for 3-4 minutes until crisp and golden in colour. Transfer to the tray to absorb any excess oil and keep warm in a low oven while you fry the rest.

  • 4.

    To serve, pile the apples and radicchio onto the centre of 4 warm plates. Slice the pork then rest on top and spoon over the sauce. Garnish with the courgette tempura.


Copyright © Gordon Ramsay

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