Cider pork with apples
- June 2012
- Serves 2
- Takes less than 30 minutes
The cider and apples in this recipe make the perfect partners to the pork chops. Serve with mashed potato.
- 20.5g (8.4g saturated)
- 12.3g (10.9g sugars)
- Splash of vegetable oil
- Knob of butter
- 2 pork chops
- 2 small apples, peeled, cored and cut into wedges
- 150ml dry cider
- 1 tbsp wholegrain mustard
- 2 tbsp crème fraîche
- A small handful of thyme leaves, chopped (reserve some for garnish)
- Mashed potato to serve
- Heat the vegetable oil and butter in a pan. Season the pork chops and brown for 3 minutes. Turn over and add the apples and cook until the apples are golden.
- Pour over the cider and bubble until the pork is cooked through (8-10 minutes). Remove the pork and apples to a serving dish.
- Stir the mustard, crème fraîche and thyme leaves through the sauce. Bubble for 2 minutes until thickened, then spoon over the pork. Garnish with thyme and serve with mashed potato.
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