Pork chops with mustard, apple and creme fraiche recipe

By Lorna Brash

  1. Serves 4
  2. Ready in 30 minutes
  3. Rating

This is a suitable dish for the family or a dinner party. The crème fraîche is half-fat, so brings the calorie count down.

tried and tested
Pork chops with mustard, apple and creme fraiche


  1. 25g butter
  2. 4 lean spare rib or loin pork chops
  3. 1 leek, trimmed and thinly sliced
  4. 1 garlic clove, chopped
  5. 2 red apples, cored
  6. and cut into wedges
  7. 1 tsp dried thyme
  8. 200ml carton half-fat crème fraîche
  9. 3 tbsp wholegrain mustard


  1. 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. 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. 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.


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March 13

We have made this many times- delicious!


November 5

very tasty would make this again.

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