- Olive oil for frying
- 4 thick 250g British outdoor-reared pork chops on the bone
- 100ml brandy
- 100g butter
- 1 red onion, cut into thick slices
- 1 red apple, cut into thick slices
- 200g button mushrooms
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 250ml chicken stock
- 200g cooked, peeled vacuum-packed chestnuts, chopped
- Nutmeg for grating
- 200ml double cream
- 30g dried wild mushrooms, soaked in 200ml boiling water
- 6 fresh sage leaves
You’ll also need...
- 2 litre baking dish
- Heat the oil in a frying pan. Season the pork chops and brown for 3-4 minutes on each side until golden, then transfer to a plate. Take the pan off the heat, then pour in the brandy, scraping the bottom of the pan with a wooden spoon. Pour into a bowl.
- Return the pan to a medium heat and add half the butter. Cook the red onion, apple and button mushrooms with a pinch of salt for 5-6 minutes until caramelised, then set aside.
- Meanwhile, melt the remaining 50g butter in a medium saucepan and cook the onion, celery, garlic, bay leaf, thyme sprigs and a pinch of salt for 10 minutes or until soft.
- Pour in the reserved brandy and simmer for 5 minutes until syrupy. Add the stock and half the chestnuts. Bring to the boil, then turn down the heat and simmer for 20 minutes.
- Remove the bay leaf and thyme, then whizz the sauce with a stick blender until smooth. Add a few gratings of nutmeg, season with salt and pepper, then stir in the cream.
- Heat the oven to 190°C/170°C fan/gas 5. Arrange the pork, onion, apple and mushrooms in the baking dish. Strain the dried mushrooms through a fine sieve into the sauce, then stir. Add the mushrooms, discarding any grit. Pour the sauce over the pork, scatter over the remaining chestnuts and sage, then bake, covered with foil, for 30 minutes. Uncover and bake for 10 minutes to brown.