Cider pork with apples and mustard mash
- September 2008
- 850g King Edward potatoes, diced
- 4 x 125g pork loin chops
- 1 tbsp sunflower oil
- 2 Braeburn apples, cored and cut into 8 segments each
- 2 medium onions, sliced
- 2 garlic cloves, sliced
- ½ tbsp plain flour
- 500ml strong dry cider
- 1 tbsp cider vinegar
- 8 fresh sage leaves, finely chopped
- 1 tbsp wholegrain mustard
- 4 tbsp 2% fat Greek yogurt
- 300g cooked green beans, to serve
- Boil the potatoes in a saucepan of lightly salted water for 15 minutes.
- Meanwhile, season the pork chops and fry in half the oil in a large, non-stick frying pan over a high heat for 2-3 minutes, until browned on both sides. Remove and keep warm.
- Add the apples to the frying pan and brown on the cut sides. Remove and keep warm. Add the onions with 200ml boiling water and simmer for about 5 minutes, until reduced.
- Add the remaining oil and stir until the onions are caramelised. Stir in the garlic and flour and cook for 1 minute. Gradually stir in the cider, then place the pork chops back in the pan with the apples, vinegar and sage, and simmer for 10 minutes.
- Meanwhile, drain and mash the potatoes, stirring in the mustard and yogurt. Season well and keep warm.
- Remove the chops and simmer the sauce for 5 minutes to thicken, then season well. Divide the mash between plates, place a chop on each, pour over the sauce and serve with some cooked green beans.
Pork fillet medallions would also work; tenderise them and add to the pan after the apples have been cooking for a few minutes.
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