Pot-roasted pork chops in cider with shallots and peas

  • Published: 31 Mar 11
  • Updated: 18 Mar 24

This pot-roasted pork recipe is a simple make-ahead main course that produces succulent meat every time – you’ll need a 500ml bottle of scrumpy cider.

  • Serves 6
  • Hands on time 40 mins, plus 30 mins to reheat and finish
Visit deliciousmagazine.co.uk to save recipe
Recipe from April 2011 Issue

Nutrition

Calories
309kcals
Fat
15.3g (4.5g saturated)
Protein
27.2g
Carbohydrates
10.7g (6.9g sugars)
Salt
0.8g

delicious. tips

  1. To cook without freezing, add the peas at the end of step 2, then cook for 10 more minutes and serve. Soak the shallots in boiled water for 10 minutes to make the skins easier to peel.

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