Smiley Pig Pork

Smiley Pig Pork


5 people made this

About this recipe: Simple and tasty one tray dish. A complete meal with tender pork chops, potatoes, fennel and onions with apple and a cider creme fraiche sauce. Buy the best pork chops that you can afford. This dish came about after visiting a farmers' market. Looking for inspiration I discovered the most wonderful pork chops. Pork chops can be a little bland but tend to be better if purchased from a Farmers Market or Farm Shop.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 2 good quality large pork chops
  • sea salt and freshly ground black pepper to taste
  • good knob butter
  • olive oil for frying
  • 2 onions, cut into eights or thickly sliced
  • 2 cloves garlic, roughly chopped
  • 2 medium red apples
  • 1 bulb fennel, trimmed and cut into quarters
  • 1 small bottle good quality cider
  • 8-10 small new potatoes, halved
  • few sprigs fresh rosemary and thyme
  • 2 tablespoons creme fraiche

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Begin by pre-heating the oven to around 180 C / Gas 4. Season both sides of the chops. Heat a heavy based frying pan with a little oil and butter and add the chops. Fry for a few minutes to colour and seal. Remove and place in a heavy duty, large oven tray.
  2. In the same frying pan add the onions and garlic and fry for a few minutes. Remove and place in the tray. Do the same with the potatoes and apple. The idea is to slightly colour and add to the flavour.
  3. Add the fennel to the tray. In the frying pan pour in the cider and bring to the boil. Then carefully pour immediately over the pork and vegetables. Season well using fresh ground pepper and sea salt. Add the herbs then cover the tray with thick foil. Use double thickness if possible.
  4. Place the tray in the oven and leave for an hour. After an hour take the tray out of the oven and remove the foil. Keep an eye on the temperature and reduce heat if necessary. After an hour it should be ready. You can vary the cooking times depending on the thickness of the chops and size of vegetables. The result should be tender and nicely cooked vegetables.
  5. Prior to serving heat your plates. Remove tray from the oven and using tongs, plate up evenly the chops and vegetables. Discard the herbs. The cider juices should be remaining in the tray. Heat a hob and place the tray direct over the heat. Bubble away the sauce and using a wooden spoon scrape up any residue. Turn the heat down to low and whisk in the creme fraice and a little butter. Add more seasoning if needed. Spoon over the chops and vegetables and serve.


Can easily increased in quantities.

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Reviews (3)


Used different ingredients. My OH doesn't like fennel so I used some leeks instead - 05 Dec 2010


very simple one-pot dish - I used a shallow ovenproof casserole for the frying and in the oven, saved on the washing up!Very easy, and it cooks away on it's own while you get on with something else. - 05 Dec 2010


- 05 Dec 2010

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