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
Ingredients:
- 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
Method
- Season the pork chops on both sides with salt and black pepper.
- Heat the butter and oil in a large frying pan until the butter starts foaming.
- 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.
- 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.
- 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.
- Stir in a knob of butter to the pan before serving. Season to taste.
Tips:
-
Pork chops can vary in thickness so make sure they’re cooked through by piercing with a sharp knife. When cooked the juices should run clear.
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Make sure that the pork chops are browned before you add the cider. This will give your sauce a rich flavour.
