Pork Chops and Apples in Cider
Celebrate apple season with very best in British cooking
- 2 large pork chops
- 1 tablespoon of olive oil
- 200 grams of streaky pancetta, cut into 1 inch pieces
- 1 leek, cut into discs
- 1 heaped teaspoon of plain flour
- 275 milliliters of dry cider
- 1 clove of garlic, minced
- Salt and Pepper
- A few sprigs of fresh thyme
- 1 Apple, cut into rings, core removed
- A knob of butter
- Preheat the oven to 200C.
- In a heavy based oven proof pan, heat a little olive oil and fry the pork chops until browned all over. Once browned, remove from the pan and add the pancetta until browned. Add the chopped leek to the pan and cook until it begins to soften. Add the flour and stir to coat, pour in the cider, add a good pinch of salt and pepper, the sprigs of thyme and bring to the boil.
- Once boiling, add the pork chops back in along with the minced garlic and pop into the oven, pop the lid on and cook for 20 minutes. Then remove from the oven, take the lid off and return to the oven for a further 15 minutes.
- Fry the apple rings in the knob of butter for a couple of minutes either side until soft and when ready to serve, pop them in the pan in and around the pork.