Somerset pork with cream and apples

Somerset pork with cream and apples


35 people made this

About this recipe: Served to me by a lovely friend in St Anne's, Lancs. I had to have the recipe and I wanted to share it with you.

Jim Whalen

Serves: 4 

  • 4 tablespoons butter
  • 4 boneless pork loin chops
  • 1 teaspoon chopped fresh thyme
  • 1 large onion, sliced into thin rings
  • 1 clove garlic, crushed
  • 1 Cox apple, cored and cut into thick rings
  • 1 red apple, cored and cut into rings
  • 1 teaspoon caster sugar
  • salt and pepper to taste
  • 250ml dry cider
  • 3 tablespoons double cream

Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a large heavy frying pan, over medium-high heat, melt 1/2 of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 litre baking dish with a lid, and sprinkle with thyme.
  3. Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the baking dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the baking dish. Sprinkle with sugar.
  4. Spoon any excess fat from the frying pan and pour in the cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
  5. Bake covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

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Reviews (5)


Used different ingredients. added yogurt in stead of the cream and a touch of wholegrain mustard - 25 Oct 2010


Used different ingredients. Used Crem Faiche instead of cream - a little more luxurious. - 20 Feb 2011


Something else. Cut the apples into chunks instead of rings. After taking the pork out with some apple pieces, blend the sauce, remaining apples with the cream. - 07 Feb 2010

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