Pork Chops with creamy cider sauce

Name: Pork Chops with creamy cider sauce
Total time: 4200 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 large knobs butter; 2 pork chops; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 3 shallots, thinly sliced; 2 cloves garlic, thinly sliced; 150 g chestnut mushrooms, sliced; 1 red pepper, chopped; 300 ml strong dry cider; Salt (I use sea salt); Ground black pepper; 125 ml crème fraîche; 1 tsp Dijon mustard

John A @JohnA

Essex

A simplified version of one of my earlier recipes. Serve with your choice of vegetables. Today I cooked twice-roasted (in duck fat) salad potatoes, carrots and beans.

John A @JohnA

Essex

A simplified version of one of my earlier recipes. Serve with your choice of vegetables. Today I cooked twice-roasted (in duck fat) salad potatoes, carrots and beans.

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Ingredients

60-70 minutes including prep

2 servings

2large knobs butter
2pork chops
1/2 tspdried rosemary
1/2 tspdried thyme
3 shallots, thinly sliced
2 clovesgarlic, thinly sliced
150 gchestnut mushrooms, sliced
1red pepper, chopped
300 mlstrong dry cider
Salt (I use sea salt)
Ground black pepper
125 mlcrème fraîche
1 tspDijon mustard

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Steps

60-70 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 shallots for 3 minutes, only stirring to avoid sticking. Add the garlic and fry for a further minute, stirring gently, then 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.
4

Add the contents of the frying pan and then the cider to the casserole, stir gently 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.
5

Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice.
6

An apéritif whilst waiting is a pleasant diversion!

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John A @JohnA

on April 02, 2023 12:48

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.