This is a suitable dish for the family or a dinner party. The crème fraîche is half-fat, so brings the calorie count down.
Ingredients
- 25g butter
- 4 lean spare rib or loin pork chops
- 1 leek, trimmed and thinly sliced
- 1 garlic clove, chopped
- 2 red apples, cored
- and cut into wedges
- 1 tsp dried thyme
- 200ml carton half-fat crème fraîche
- 3 tbsp wholegrain mustard
Method
- 1. Melt the butter in a large, deep, heavy-based frying pan over a high heat. When hot, add the pork chops and brown on both sides. Push them to one side of the pan.
- 2. Add the leek, garlic, apples and thyme to the other side of the pan. Cook for 6 minutes, stirring occasionally. Turn the pork chops over and cook for a further 6 minutes, until cooked through.
- 3. Mix the crème fraîche and mustard together and spoon into the pan, bringing everything together. Simmer for 5 minutes until reduced slightly. Season to taste and serve with root vegetable mash.
Nutritional info
Per serving: 323kcals, 19g fat (7.6g saturated), 30.5g protein, 7.8g carbs, 4.9g sugar, 0.8g salt
Wine Recommendation
Apples and cream point towards an appley white like Chenin Blanc – pick Vouvray. Or go for a rich, dry farmhouse cider.