Make the most of the apples and pears readily available at supermarkets and fruit shops this month. Here’s a selection of recipes from Tru-Cape you’ll want to try


  • 2 apples, peeled & cored, cut into chunks
  • 2T lemon juice
  • 250g celery, peeled and sliced
  • 250g potatoes, peeled and cubed
  • 2T sour cream
  • salt & freshly ground pepper
  • 1 apple, peeled
  • 1T brandy
  • 2T honey
  • 1T fresh thyme leaves
  • 2 large or 4 medium pork loin chops
  • 1t olive oil


  1. Toss the apple chunks in the lemon juice to reduce browning. Reserve the lemon juice.Bring a large pan of salted water to the boil and add the apple chunks, celery and potato. Boil for 10-15 minutes until tender.
  2. Drain off the water, then puree in a food processor. Add the sour cream and season well with salt & pepper.
  3. Slice the remaining apple into rings and toss in the reserved lemon juice.
  4. Mix the brandy, honey, apple juice and thyme in a shallow dish. Place the pork chops and the apples rings into the mixture and turn to coat thoroughly. Leave for 5-10 minutes to marinate.
  5. Heat the oil in a frying pan over high heat. Add the pork, reserving the remaining marinade mixture. Cook for 5-7 minutes each side or until thoroughly cooked and the juices run clear.
  6. Remove the pork from the pan and cover with foil to keep warm.
  7. Add the apple rings to the pan. Cook for 1 minute each side. Remove from the pan and keep warm.
  8. Add the remaining marinade mixture into the meat juices in the pan, heat and simmer the sauce for 1 minute.
  9. To serve, place some puree on a plate, top with the pork and a generous serving of sauce. Serve with green veg or salad.

(This recipe serves 2 people)