About this recipe:Pan-fried pork chops with mushrooms and apples, served with a rich brandy cream sauce. The sauce is gorgeous served over mashed potatoes with steamed haricots verts.
60g plain flour
salt and pepper to taste
4 (225g) bone-in pork chops (1cm thick)
225g mushrooms, sliced
1 tablespoon butter
125ml cloudy apple juice
120ml double cream
1 Granny Smith apple, thinly sliced
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 170 C / Gas 3.
Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides.
Melt 50g butter in a frying pan over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same frying pan, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove frying pan from heat.
Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven.
Using the same frying pan, pour in the apple juice. Cook over medium heat until liquid is reduced by half. Add the cream to the frying pan, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes.
Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.