Apple, Sage, and Cider Pork Loins

Kitchens & Worktops
Written By Marco Fazio

A Culinary Experience with Greg Emmerson

Chef Greg Emmerson at stoneCIRCLE - photo by Marco Joe Fazio

Donna Thacker and Chef Greg Emmerson at stoneCIRCLE

 

This summer, Chefs Greg Emmerson and Lorenzo Salami are back at our stoneyard's outdoor kitchen to prepare two delicious recipes. Today, we bring you an exclusive session in which Greg, in conversation with Donna Thacker, reveals the secrets behind his mouthwatering Apple, Sage, and Cider Pork Loins.

 

Apple, Sage and Cider Pork Loins on Calacatta Magnifico Quartz worktop

 

Our versatile kitchen worktops take centre stage once again, with the stunning Calacatta Magnifico Quartz providing the perfect backdrop for this culinary delight. Known for its exceptional durability and elegant aesthetic, Calacatta Magnifico Quartz is ideal for both professional and home kitchens.

 

Watch the Greg and Donna cooking this recipe on our video

 

Apple, Sage, and Cider Pork Loins

by Chef Greg Emmerson

Serves: 2

Preparation: 15 minutes

Cooking: 12 minutes

ingredients

  • 75g butter

  • 2 large pork chops: bone-in pork chops are the way to go for maximum tenderness. 

  • 2 apples

  • 1 shallot 

  • 8 sage leaves 

  • 100ml apple cider

  • 20g Dijon mustard

  • 3 tbsp vegetable oil

 

preparation

Heat your cast-iron skillet over medium-high heat and add one tablespoon of butter and oil.

Once it starts to cook, turn the heat to medium and add the pork chops. Sear for 3 to 4 minutes on each side until golden brown. Then, move them to a plate and cover them with aluminium foil to keep them warm while you make the apple cider sage sauce.

For the apple cider sage sauce, add the remaining two tablespoons of butter and coconut sugar to the pan and stir together. Add the sliced apples and cook for 2 to 3 minutes, until slightly soft. Then, stir in the shallot and chopped sage leaves for another minute.

Add the apple cider and mustard for the final touches and gently stir the sauce. Add the pork chops back to the pan and simmer in the sauce until warmed throughout, occasionally spooning the sauce over them.

You’ll know your chops are done when they’re cooked to 145°F.

 
 

Discover the Perfect Kitchen Worktop for Your Home

At stoneCIRCLE, we believe in combining the beauty of natural stone with cutting-edge technology and timeless craftsmanship. Our bespoke kitchen worktops, like the Calacatta Magnifico Quartz featured in this video, are designed to meet the highest standards of quality and style.

Ready to Transform Your Kitchen?

Receive a free consultation with our experts to find the perfect worktop for your home. As a special thank you, all clients who purchase one of our bespoke kitchen worktops will receive a complimentary copy of Cookbook Stories Volume 2.

Contact us today to schedule your consultation and start your journey towards the kitchen of your dreams.

 

project details

  • kitchen worktop: Calacatta Magnifico Quartz 

  • chef: Greg Emmerson

  • presenter: Donna Thacker

  • production: Marco Joe Fazio creatives

Marco Fazio

Marco Joe Fazio is Chief Creative Officer and Director of Photography at space+style™ by Marco Joe Fazio Ltd, where he leads visual storytelling, photography, cinematography and content strategy for clients across hospitality, food & drink, fashion, architecture and design.

Born and raised in Tuscany, Italy, Marco discovered photography at an early age through traditional film and darkroom printing. Before becoming a full-time photographer, he spent two decades working in architecture, interior architecture and lighting design, founding an award-winning practice and leading multidisciplinary teams on projects for international fashion brands.

After moving to London in 2008, Marco became a Chartered Architect with the Royal Institute of British Architects (RIBA), combining his architectural background with a distinctive photographic approach that connects people, spaces and brands through visual storytelling.

His work has been recognised with the Fellowship of the British Institute of Professional Photography (FBIPP), together with the prestigious Peter Grugeon Award for Best Fellowship of the Year in 2016. He is also a member of the Association of Photographers (AOP).

Today, Marco specialises in creating strategic visual content for luxury hospitality, boutique hotels, restaurants, drinks brands, interior designers and manufacturers. His work combines commercial photography, cinematography and brand storytelling to help businesses communicate their expertise, craftsmanship and identity through compelling visual narratives.

Alongside his visual practice, Marco brings more than a decade of experience in music composition and sound engineering, enabling him to create bespoke soundtracks and immersive sound design that complement his film productions.

Education and mentoring remain central to his professional practice. He founded the telling [fashion] stories workshop series and lectures in photography and visual communication at London South Bank University (LSBU), supporting the next generation of creative professionals.

The combination of architecture, photography, filmmaking and music gives Marco a distinctive multidisciplinary perspective, allowing him to create work that is visually refined, emotionally engaging and strategically aligned with each client's brand.

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