- Pan fry the chops until almost cooked, add two tbs of our BALSAMIC FIG GLAZE and toss the meat in it until sticky and caramelised – take care not to burn. Rest the meat in the pan
- Sauté half of the apple slices in a little butter until golden and soft.
- Toss the salad leaves with the cooked and raw apples; cheese and walnuts. Dress with one tablespoon of the BALSAMIC FIG GLAZE.
- Plate the salad up with the pork and garnish with crispy sage leaves and drizzle over any sticky pan juices. Season to taste.
Source: https://basketcasegourmet.com.au/blogs/recipes/pork-apple-walnut-salad


