Delicious and simple classic dish, melt in mouth pork with rich creamy sauce and apple chunks, perfect for cold winter evenings.
The recipe is adapted from The Complete Step-By-Step Cookbook.
Ingredients:
25 g butter
4 pork chops
1 medium onion, finely chopped
2 tsp Calvados or brandy
300 ml dry cider
1 bay leaf
2 apples (cored and sliced)
1 tbsp lemon juice
1 tbsp creme fraiche or thick sour cream
season to taste
Method:
Heat butter in a large pan or wok, add chops and cook quickly until browned on both sides, remove and set aside.
Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add Calvados or brandy and set alight.
When flames die down, stir in the cider and bring to the boil.
Return chops to casserole, add bay leaf and season to taste, cover tightly and cook for 40 minutes, then add the apples tossed in lemon juice.
Simmer for 20-30 minutes or until the meat is tender and falling off the bone. Remove pork and apples from the pan with a slotted spoon, transfer to warmed serving plated and keep warm.
Boil cooking liquid until slightly syrupy. Stir in creme fraiche or thick sour cream.
Pour over pork and apples, garnish with fresh greens and serve.
