Pork Chops in a Cider Sauce

I’ve been raaaring it up a bit of late, going out for dinner here, there and everywhere. Not having time to sit and blog – naughty old me. I should add, the Cheese & Wine will be coming very soon before what’s left of my memory of that really rather boozy affair evaporates and the Discover the Origins Event is also to come…

But this little one is all about cooking. I was supposed to go out this evening to try out one of the London Restaurant Festival Menus but I failed. It was too cold, too rainy and I was too tired – so there!

Serves 2

2 Pork Chops
1 bulb of Pak Choi
1/2 bottle Sainsburys Dry Cider
1 clove of garlic finely chopped
1 small onion finely chopped
1tsp Grainy Mustard
1 tsp crème fraiche
5 medium potatoes
1/4pt milk
25g butter
Teeny Tiny Sprinkle of Nutmeg (only if you have it..)
2 tsp Apple Sauce (Again – I had it in the fridge anyway)
Grindy Salt and Pepper

  • First things first – Pour half of the bottle of cider into a glass and set that aside for general sipping during cooking
  • Peel the potatoes and pop them into a saucepan to boil until cooked
  • Heat up a drizzle of oil in a large non-stick frying pan
  • Put the two chops on top of each other, clamp  them together between a pair of tongs and pop them into the pan fat side down – you will have to hold them there for a minute or so
  • Place them flat in the pan for about 1 minute each side
  • When you turn them over add a little (thimble full) of the cider as cooking liquor as well as 1/3 of the butter

  • Take the chops out and set aside, turn the heat off from under the pan
  • Don’t forget the potatoes may be cooked at this point – turn off the heat, drain, put back in the saucepan and ready yourself for some mashing
  • Mash the potatoes with the milk, remaining butter and nutmeg
  • Break the pak choi apart, wash and halve the leaves length-ways
  • Heat up the frying pan with the cooking liquor, add the remaining cider, the mustard, garlic, onion and apple sauce (if you’re using it) and bring to the boil
  • Add the pak choi to the cooking liquor and place the chops on top

  • This will only need about 3 or 4 minutes
  • To serve (use a plate rather than the bowl thing I used) plop a dollop of mash in the centre of the plate
  • Drape the pak choi over the mash
  • Quickly stir through the crème fraiche and pour over the chop
  • Serve

3 thoughts on “Pork Chops in a Cider Sauce

  1. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    Best regards,


    1. Thank you for the comment.
      I would say it works very well as a weeknight dinner. And,if your not hugely hungry buy the pork steaks (I think that’s what they’re called) as they are smaller,just remember to cook them for a shorter time. Let me know how you get on!

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