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40g (1.25 oz) butter
12 French shallots
2 cloves garlic, chopped
4 thick pork chops, trimmed of fat
1.5 cups (375ml / 12 fl oz) apple cider
1 tbsp white wine vinegar
3 tsp French mustard
1 green apple, cored and cut into 8 slices
2 tsp brown sugar
1/4 cup (60ml / 2 fl oz) cream
2 tsp cornflour
small fresh thyme sprigs, to garnish |
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Method :
Heat half the
butter in a large heavy-based frying pan. Add the shallots and garlic,
and cook for 3-4 minutes, or until soft. Remove and set aside. Add the
chops to the pan. Cook over high heat, turning once, for 2-3 minutes, or
until browned. Reduce the heat and return the shallots and garlic to the
pan. Pour in the combined cider, vinegar and mustard. Cover and simmer
for about 20 minutes, or until the pork chops are tender. (The cooking
time will depend on the thickness of the pork.)
Meanwhile,
heat the remaining butter in a small frying pan. Add the apple slices
and brown sugar. Cook, turning occasionally, for 3 minutes, or until the
apple has lightly browned and softened. Remove and set aside. Remove the
pork chops from the pan, cover with foil and keep warm. Combine the
cream and cornflour, then add to the cider mixture. Whisk quickly for
5-10 minutes, or until the sauce has thickened slightly. Add the apple
and pork chops, and heat through for 5 minutes. Garnish with the thyme
sprigs.
Serves 4
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