Pork Chops with Cider Sauce
Recipe from Barbara Collins
Preparation Time 2 minutes
Cooking Time 10 minutes
- 2 pork loin chops (preferably free range with the bone)
- 2 tbsp olive/rapeseed oil
- Sea salt and freshly ground black pepper
- Knob of butter
- 1 eating apple- cored and cut into wedges
- 4 fresh sage leaves- chopped
- 100ml (4 fl oz) cider
- 2 tbsp double cream
Main InstructionsBack To All Recipes
- Rub half of the oil into the chops and season with sea salt and freshly ground black pepper.
- Heat the remaining oil and butter in the frying pan over a medium heat.
- Place the chops in the pan along with the wedges of apple and fry for 2-3 minutes, or until golden-brown underneath.
- Turn the chops and apple wedges over and cook for another 2-3 minutes.
- Add the sage leaves, fry for another 1-2 minutes, then increase the heat to high.
- Pour in the cider and boil for a minute or two to reduce slightly, then pour in the cream and boil for one more minute, or until the sauce thickens slightly and the pork is cooked through.
- Set aside to rest for a few minutes before serving with mashed potato and a green vegetable- obviously cider is the thing to drink with this!