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Pork chops with mustard, cider & caramelised apples
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2 tbsp olive oil
20g pack sage, leaves only
4 free range pork chops
2 Pink Lady apples, cored and quartered
1 large onion, very finely diced
4 large cloves garlic, finely sliced
2 tbsp wholegrain mustard
300ml essential Whipping Cream
500ml medium dry apple cider
1. Warm half the olive oil in a frying pan. When hot, fry the sage leaves in batches, until crisp, then set aside using a slotted spoon. Next, fry the pork chops for 4-5 minutes on each side, until dark golden and almost cooked through, but not quite. Sear the fat until golden too. Remove from the pan and set aside.
2. In the same pan, fry the apples, turning after a few minutes to make sure that all sides are golden and caramelised. Set aside on the same plate as the pork.
3. Add the remaining oil, onion and garlic to the same pan, and reduce the heat. Cook gently for 10 minutes, or until the onion is transparent. Add the mustard, cream and cider, and bring to the boil.
4. Simmer for 7-8 minutes, or until reduced by half. Season generously, before nestling the pork chops and apples into the sauce. Simmer with the meat and apples for a further couple of minutes until piping hot and the pork is thoroughly cooked through with no pink meat remaining. Scatter over the fried sage leaves. Serve with steamed cabbage or runner beans.
Typical values per serving:
This recipe was first published in Thu Sep 26 10:00:37 BST 2019.