Pork Chops with cider, apple, mushrooms & crème fraîche

Name: Pork Chops with cider, apple, mushrooms & crème fraîche
Total time: 4500 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 large knobs butter; 2 pork chops; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1 shallot, chopped; 1 red onion, chopped; 1 clove garlic, chopped; 150 g chestnut mushrooms, sliced; 1 red pepper, chopped; 1 Bramley apple, cored and sliced; 1 tsp sugar; 300 ml dry cider (use a strong dry vintage cider if available!); Salt (sea salt recommended); Ground black pepper; 50-75 ml (according to taste) crème fraîche; 1 tsp Dijon mustard

John A @JohnA

Essex

My development of the traditional French dish. Worth experimenting with the ingredient proportions to get it how you like it, including the quantity of sauce. Very comforting on a cold, wet day.

John A @JohnA

Essex

My development of the traditional French dish. Worth experimenting with the ingredient proportions to get it how you like it, including the quantity of sauce. Very comforting on a cold, wet day.

Saved

Ingredients

65-75 minutes including prep

2 servings

2large knobs butter
2pork chops
1/2 tspdried rosemary
1/2 tspdried thyme
1shallot, chopped
1red onion, chopped
1 clovegarlic, chopped
150 gchestnut mushrooms, sliced
1red pepper, chopped
1Bramley apple, cored and sliced
1 tspsugar
300 mldry cider (use a strong dry vintage cider if available!)
Salt (sea salt recommended)
Ground black pepper
50-75 ml(according to taste) crème fraîche
1 tspDijon mustard

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Steps

65-75 minutes including prep

1

Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
2

Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme.
3

Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking.
4

Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned.
5

Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple slices on a high heat just to sear. Add to casserole with any remaining butter.
6

Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed.
7

Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts - a goodly plateful!

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John A @JohnA

on December 13, 2020 14:16

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.