Pork Chops with cider, apple, mushrooms & crème fraîche.
You can have Pork Chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Pork Chops with cider, apple, mushrooms & crème fraîche
- Prepare 2 of large knobs butter.
- It’s 2 of pork chops.
- You need 1/2 tsp of dried rosemary.
- Prepare 1/2 tsp of dried thyme.
- You need 1 of shallot, chopped.
- Prepare 1 of red onion, chopped.
- It’s 1 clove of garlic, chopped.
- Prepare 150 g of chestnut mushrooms, sliced.
- It’s 1 of red pepper, chopped.
- Prepare 1 of Bramley apple, cored and sliced.
- Prepare 1 tsp of sugar.
- You need 300 ml of dry cider (use a strong dry vintage cider if available!).
- Prepare of Salt (sea salt recommended).
- It’s of Ground black pepper.
- It’s 50-75 ml of (according to taste) crème fraîche.
- You need 1 tsp of Dijon mustard.
Pork Chops with cider, apple, mushrooms & crème fraîche step by step
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
- Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme..
- Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking..
- Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned..
- Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple on a high heat just to sear them. Add them and any remaining butter to the casserole..
- Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed..
- Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts – a goodly plateful!.