Cider Fried Pork Chops

Pork chops and autumnal fruits are a match made in heaven. And instead of the traditional pork and apple combination, why not try small ripe pears, halved plums or fresh figs. For a hearty mid-week meal serve with fluffy mashed potatoes and seasonal buttered vegetables.

Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

• 4 pork chops
• Sea salt and cracked black pepper
• 25g butter
• 1 tbsp olive oil
• Fresh thyme sprigs
• 2 eating apples (e.g. Cox) unpeeled, cored and sliced
• 200ml dry cider
• Knob of butter to serve 

1. Season the pork chops on both sides with salt and black pepper.
2. Heat the butter and oil in a large frying pan until the butter starts foaming.
3. Add the seasoned pork chops and sear on a medium high heat for 4-5 minutes on each side (depending on thickness of the chops) until golden and crusty.
4. Pour the cider into the pan. Scrape the base of the pan with a wooden spoon to release the residue and bubble over a high heat until the liquid reduces in volume to a rich sauce.
5. Lower the heat, add the thyme and apples, cover with foil and cook for 2-3 minutes until the apples begin to soften and caramelise.
6. Stir in a knob of butter to the pan before serving. Season to taste.