- 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
- 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.
- 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.
- 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.
- Apples and cream point towards an appley white like Chenin Blanc – pick Vouvray. Or go for a rich, dry farmhouse cider.