Pork Chops with cider, apple, mushrooms & crème fraîche

Name: How to cook Pork Chops with cider, apple, mushrooms & crème fraîche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

John A

Pork Chops with cider, apple, mushrooms & crème fraîche

My development of the traditional French dish. Worth experimenting with the ingredient proportions to get it how you like it, including the quantity of sauce. Very comforting on a cold, wet day.

Ingredient

Food ration :

2 servings

Cooking time :

65-75 minutes including prep

Bramley apple, cored and sliced

1 tsp

dry cider (use a strong dry vintage cider if available!)

50-75 ml

(according to taste) crème fraîche

1 tsp

Cooking instructions

* Step 1

Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)

* Step 2

Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme.

* Step 3

Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking.

* Step 4

Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned.

* Step 5

Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple slices on a high heat just to sear. Add to casserole with any remaining butter.

* Step 6

Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed.

* Step 7

Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts - a goodly plateful!

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