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    Pork with Apples and Thyme

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    Pork with Apples and Thyme

    Free range pork is produced exclusively for Waitrose by farms in East Anglia, following strict husbandry guidelines. The pigs spend their lives outside in small groups with access to warm shelters with straw bedding. In this recipe, the cider complements the sweetness of the pork and the delicious sauce can be soaked up with our recipe suggestion for creamy cheese and apple mash.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4

    Ingredients

    • 6 Waitrose English Free Range Pork Shoulder Steaks
    • 1tbsp seasoned plain flour
    • 1tbsp Waitrose Olive Oil
    • 8 shallots, peeled
    • 3 carrots, peeled and cut into batons
    • 1tbsp fresh thyme leaves
    • 1 x 500ml bottle Waitrose Vintage Cider
    • 3 Red skinned apples, cored and each cut into 8 wedges
    • 1 x 200g tub Waitrose Half Fat Crème Fraîche

    Method

    1. Coat the pork in the seasoned flour. In a large saucepan, with a tight-fitting lid, heat the oil until hot and brown the steaks in batches. Remove and keep warm. Add the shallots and carrots to the pan and cook for 2-3 minutes.
    2. Return the steaks to the pan, add the thyme leaves and the cider and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally.
    3. Add the apples, cover and simmer for 10 minutes or until the apples have softened, then stir in the crème fraîche and heat through.
    4. Serve garnished with sprigs of thyme on a bed of apple and cheese mash.

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    Cook's tips

    For the apple and cheese mash, boil 650g floury potatoes in lightly salted water until tender. Drain and mash with 100g Waitrose West Country Farmhouse Cheddar, 1 Red Delicious apple, grated, 1tsp lemon juice, a little butter and seasoning.

    Variation

    As an alternative, cut the pork into strips and stir-fry in hot oil, then add the carrots and apples and cook for 2-3 minutes. Pour in 150ml apple juice or cider and 2tsp wholegrain mustard and reduce by half. Stir in the crème fraîche and a handful of freshly chopped sage leaves and heat through.

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