Pork Chops and Apples cooked in Cider.

Pork chops are not what they used to be. Thanks to people trying to be healthy, farmers are now putting their piggies on a diet so they grow up to leaner. Good news if you are planning on buying one to put in one of those novelty pig races, but bad news if you are going to eat it. Sure the reduction of fat in the world’s little piggies means leaner, healthier pork, but sadly it also means they are not as tasty, because as unfortunate as it is, when it comes to pork, the flavour is in the fat.

Fear not though my friends, you can still get some flavour out of your pork by combining it with some  complementing flavours… And what goes better with pork than apples?

This lovely,simple, quick recipe for example takes a simple pork chop and injects it with some lovely apple sweetness, and because it is cooked in cider, it also keeps the meat moist (Domesticated Mum was particularly impressed). Serve it up with some mash, and some sweet carrots and you will have a dinner perfect for these frosty winter days.

Pork Chops & Apples cooked in Cider

  • Preparation time: less than 30 minutes
  • Cooking time: around 30 minutes
  • Serves: 2, easily doubled
  • Skill level: easy

Ingredients

  • 1-2 tbsp olive oil
  • 2 pork chops
  • knob of butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eating apple, peeled and cut into wedges
  • 150 ml cider (if you are reading from across the pond in North America, I am referring to the alcoholic strong cider)
  • 1 tbsp grain mustard
  • a good glug of double cream

Method

  1. Heat the oven to 180°C/350°F/Gas 4.
  2. Heat the oil in a casserole dish, season your pork chops with salt and pepper and then brown them for a couple of minutes on each side until the chops are golden on the outside. Remove the chops, and set aside.
  3. Add the knob of butter to the casserole, then fry the onion until softened. Add the garlic and cook for a further minute, then add the apple wedges and cook until they are beginning to soften, and take on some colour.
  4. Return the pork chops to the casserole, and pour over the cider. Bring to the boil, then cover with a lid and place into the heated oven. Cook for 15-20 minutes until the pork is cooked through.
  5. Using a slotted spoon, remove the pork chops and apples to a serving dish; keep warm. Stir the mustard and cream into the sauce, and cook on the hob for about 2 minutes until thickened. Season to taste, then spoon over the pork.
Adapted from; The Great British Bake Off Winter Kitchen

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