Pork chops with mustard, apple and crème fraîche

Name: Pork chops with mustard, apple and crème fraîche
Yield: Serves 4
Cuisine: French recipes
Ingredients: 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

Easy
May 2005

Easy
May 2005

Serves 4
Ready in 30 minutes

This is a suitable pork recipe for the family, friends, or a dinner party. The crème fraîche is half-fat, so it brings the calorie count down, but the mustard ensures that it remains packed with flavour.

Nutrition: per serving

Calories: 323kcals
Fat: 19g (7.6g saturated)
Protein: 30.5g
Carbohydrates: 7.8g (4.9g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 323kcals
Fat: 19g (7.6g saturated)
Protein: 30.5g
Carbohydrates: 7.8g (4.9g sugars)
Salt: 0.8g

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Ingredients

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

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

Method

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.

Method

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.

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