Pork Chops with a Creamy Mustard and Apple Sauce
This recipe is so simple yet tastes so good. If you've got yourself in the dog house then this is a guaranteed wnner to get you back in the good books.
Serves 4 but easily halved or doubled
INGREDIENTS
4 Pork loin chops
3-4 shallots (depending on size), finely chopped
1 Cox apple, peeled, cored and sliced (careful not to do this too far in advance of putting it in the sauce or it will go brown)
1 heaped tbsp grainy mustard
2 tbsp of double cream or crème fraiche
Pepper and salt
4 leaves of sage, chopped
Oven on at 170c
METHOD
Heat a teaspoon of sunflower oil and a good knob of butter in a large frying pan.
When the butter has just stopped sizzling, place the chops in the pan (if they don't all fit with space to spare then cook two at a time). Cook the chops on a medium-high heat, for approx 5-7mins, on both sides (until golden brown and still giving to the touch). Place them in an ovenproof dish in the middle of the oven to continue cooking and while you make the sauce.
Without cleaning the pan, add the shallots and cook on a medium heat until they are slightly caramelised. Remove the shallots from the pan and add another small knob of butter to the pan. Add the apple slices and cook until caramelised (should look slightly more than golden brown). Remove the apples and then turn the heat up (careful not to burn the residue in the pan), it will take a few moments for the pan to reach the right temperature. Standing back (as it may spatter a little), pour in all the cider. As the liquid hits the hot pan and sizzles, it will release all the delicious residue and flavours that have come from the pork, shallots and apple. Reduce the liquid by half by keeping it bubbling, then add the mustard. Replace the shallots and apples to the pan and it might be a good idea to taste at this stage before seasoning with salt and pepper. Add the cream/crème fraiche and let it simmer gently while you take the pork chops out of the oven which should be cooked through but certainly not tough and overcooked! Pour the sauce over the chops (which may have released some juices while they finished cooking in the oven but these will just combine with the sauce and add more flavour. Finally sprinkle with the finely chopped sage leaves. (This could also be individually plated).
Serve with smooth mashed potato (perhaps try using red skinned potatoes for this and cook and mash leaving the skins on for added interest and colour to the dish) and a green vegetable of your choice.
