This is a fabulous recipe for a weekend dinner.
2 tsp olive oil
4 × 200 g bone-in thick pork chops
1 small onion, chopped
250g cooking apples peeled and sliced
2 garlic cloves, chopped
8 sage leaves or 1/2 tsp of dried sage
250ml dry cider
1 1/2 heaped tablespoons grainy mustard
250ml chicken stock
2 tablespoons crème fraîche or double cream
1. Place a frying pan on the stove and add half the butter and a little oil.
2. Fry the pork chops over a high heat until browned – about five minutes on each side.
3. Season and transfer to an oven proof lidded casserole.
4. Add a second knob of butter to the frying pan and, once melted add the onions and fry for a further 2 to 3 minutes.
5. Add the apples and stir together.
6. Then transfer to the casserole, add the cider to the frying pan and bring to the boil, scraping the base of the pan to incorporate all the lovely flavours.
7. Add the mustard and sage stir together, then pour over the pork and the apples along with the stock, cover with a lid and bake in the oven for about an hour.
8. Remove the pork chops to a dish and keep warm.
9. Place the casserole over a medium heat and allow the gravy to bubble for five minutes or so to reduce and concentrate a little.
10. Stir in the crème fraîche or cream, season to taste and serve with the chops and some potatoes or rice and steamed green vegetables.
This recipe can be found in The Foolproof Freezer Cookbook.