This recipe is the very definition of comfort food, perfect for a winter's evening. Pork and apple is a classic combination and tastes so good. Served with mashed potato and broccoli, this one is a fabulous and easy midweek meal.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Medium
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Ingredients
pork loin chops 4
olive oil 1 tbsp
apple 1 ¼ (chopped)
onion 1 (diced)
garlic paste 1 tsp
cider 200 ml
chicken stock cube 1
wholegrain mustard 1 tsp
double cream 100 ml
grated Parmesan 50 g
fresh chives pinch
baking potatoes 800 g (chopped)
broccoli 1 (chopped)
unsalted butter 1 tbsp
Method
Preheat the oven to 180°C/160°C fan. Heat a splash of oil in a large frying pan. Add the pork chops to the pan and cook until golden on both sides (around 4 minutes).
Transfer the pork chops to a baking tray and cook in the oven for 20-25 minutes or until cooked through. Set aside the pan you used - you'll need it to make the sauce in step 4. Remove from the oven and set aside to rest under foil.
Meanwhile, make the mashed potato: Peel and chop the potatoes into small chunks. Boil them until soft (10-12 minutes) in salted water. Drain and mash them with the butter and season to taste.
Make the cider sauce. Finely dice the onion. Peel, core and chop the apples. Then in the same pan the chops were cooked in, add the apples, onions, and garlic paste and cook over a medium heat, with a splash of oil, for around 5 minutes.
Make up the stock cube with 50ml boiling water per person. Pour the cider and stock into the pan and simmer for 5 minutes, until reduced by around half the volume.
Take the pan off the heat, then stir through the mustard, cream and Parmesan cheese. Season to taste with salt and pepper. Return the pork chops to the pan and glaze with the sauce.
When the sauce is nearly ready, chop the broccoli into florets and bring to the boil in a pan of water and cook until tender (around 4 minutes), then drain.
Serve the pork and cider sauce with the mashed potatoes and broccoli. Garnish with chopped chives. Plate up and enjoy!
