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- Pork chops in cider
Pork chops in cider
- Janine Ratcliffe
Published: October 20, 2016 at 5:28 PM
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Serves 2
Easy
Total time: 35 mins
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With a slightly spicy cider and juniper gravy, these pan-fried pork chops are a comforting, quick and easy recipe perfectly suited for the colder winter months. Serve with with creamy mash and cabbage or other greens
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Try these pork chops in cider, then check out our baked pork chops, fried pork chops, braised pork chops and more pork chop recipes.
Ingredients
Nutrition
-
2 large (about 500g) potatoes
peeled and cut into chunks
-
butter
-
milk
-
olive oil
-
2 pork chops
seasoned well
-
1 large onion
finely chopped
-
1 clove garlic
crushed
-
1/2 tsp juniper berries
crushed
-
1 tsp plain flour
-
300ml dry cider
-
1/2 tsp Dijon mustard
-
200g cabbage or other greens
shredded
Nutrition: per serving
- kcal851
- fat39.7g
- saturates13.4g
- carbs59.4g
- sugars15.2g
- fibre9.2g
- protein49.5g
- salt0.9g
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Method
-
step 1
Boil the potatoes in salted water until tender. Drain, then mash with seasoning, a knob of butter and a splash of milk.
-
step 2
Heat 1 tbsp oil in a frying pan. Pick up the chops with tongs and hold fat-side down so the fat gets completely browned and crisp. Then sear for 3-4 minutes on each side until cooked through, really seared and brown. Take out of the pan and keep warm under foil.
-
step 3
Add the onion and garlic to the pan and cook, stirring occasionally, until golden and soft.
-
step 4
Add the juniper berries and cook for a minute. Sprinkle over the flour and cook for 2 minutes, then stir in the cider. Simmer for 2 minutes, then stir in the mustard. Simmer for 5 minutes until the sauce has thickened to a light gravy consistency.
-
step 5
Add back the chops and simmer gently to just heat through.
-
step 6
Steam the greens, then season and toss with a knob of butter. Serve the chops with a pile of mash and greens and the sauce spooned over.
Authors
Janine RatcliffeFood director
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