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Suffolk pork chops with cider and caramelised apples

Credit: The Hairy Bikers Suffolk pork chops with cider and caramelised apples

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Suffolk pork chops with cider and caramelised apples
Ingredients

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  • 4 x pork chops
  • 4tsp sea salt, flakes
  • 150g bacon, smoked, diced
  • 2 x onion(s), finely chopped
  • 1 x bouquet garni, (celery, parsely, bay leaves & thymes)
  • 300g button mushrooms
  • 300g shallots, blanched for 10 mins, then drained & refreshed
  • 4 x Cox's apples, peeled, cored & quartered
  • 4tbsp muscovado sugar
  • 500ml Suffolk cider
  • 4tsp Suffolk mustard, (or wholegrain mustard)
  • 400ml double cream
Method

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1. Roll the fat of the pork chops in the salt flakes. This will help colour and crisp the fat.

2. Pre-heat a griddle pan and large non stick frying pan together.

3. Stand the pork chops fat side down onto the hot griddle pan: you may have to hold the chops with tongs to keep them upright.

4. In the large non-stick frying pan, sauté the onion and the bacon until slightly coloured.

5. Continue to brown off the chops on both sides - this will give the pork nice stripped markings.

6. Add the bouquet garni, button mushrooms and shallots to the onion and bacon and leave to sweat for 3 – 4 minutes.

7. Add the cider to the frying pan and bring to the boil then add the pork chops and any juices from the griddle pan and cook for 10-15 minutes, until cooked through.

8. Dust the apples with the muscavado sugar, add to the griddle pan and cook for about 5 – 10 minutes until the apples caramelise and colour but don’t fall to bits.

9. Remove the pork chops from the pan and set aside to rest.

10. Bring the remaining ingredients in the frying pan up to a rapid boil, add the mustard and cream and cook until reduced - this should take about another 4 – 5 minutes.

11. Serve the caramelised apples and pork chop with the sauce and carrots and mash

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