Pork Chops with Apple & Mushroom Sauce
This is a simple recipe, but with good ingredients and seasonal apples and mushrooms, it’s hard to beat.
Apples are early this year due to the hot summer, and they pair perfectly with a succulent pork chop. If you can find good free-range pork with a good layer of fat, it will make a huge difference as the fat bastes the meat and stops it from drying out. We source our pork from Scott Free Range Pork on the South Downs, with fantastic welfare for the best pork chop ever.
Ingredients:
- 2 pork chops
- 5g of butter
- 1 medium onion, very finely sliced
- 1 garlic cloves, very finely sliced
- 1 local eating apple, peeled cored and diced
- 5 button mushrooms, sliced
- 1 tsp dried sage
- 170ml of apple juice
- 100ml of chicken stock
- 25ml of double cream
- 1 pinches of salt
- 1 pinches of black pepper
- ½ tsp olive oil
Method:
- Start by seasoning the chops with salt and pepper. Then pat dry
- Heat the olive oil in a pan to medium heat. Sear the chops on all sides until evenly browned. You can prop them rind side up to get the crackling going.
- Remove the pork from the pan. Add the butter, onions, garlic, apple, mushrooms, and sage to the hot pan and sweat for 5-10 minutes
- Pour in the apple juice. Bring to the boil and cook until reduced by half, approximately 15 minutes
- Add the stock and reduce by half again, approximately 10 minutes. Once reduced, pour in the cream and stir well. Return the pork to the pan and turn the heat down
- Leave the pan on the heat for a little longer - so that the pork is cooked through, around 6-8 minutes. Season the pan with a pinch of salt and pepper
- Remove from the heat and serve with mashed potatoes and green beans.