Somerset pork with cream and apples
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.
Ingredients
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
Method
Prep:25min ›
Cook:40min ›
Ready in:1hr5min
- Preheat oven to 190 C / Gas 5.
- 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.
- 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.
- 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.
- 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 & ratings
Average global rating:
(18)
Reviews in English (18)
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