Pork Chops with creamy cider sauce
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.
Pork Chops with creamy cider sauce
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.
Cooking Instructions
- 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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