Farm chef recipes: Pork with cider

This month May-Ann Beaty has chosen pork with cider – a useful recipe as it can be left in a low oven until needed and it won’t spoil – just stir the cream through at the last minute. It’s also easy to halve or double if there are more or fewer people dining that usual.

Prep: 15 minutes

Cook: 1½ hrs for oven cooked

25 minutes for stove version

Serves 4


  • 4 pork chops or 1lb diced pork
  • 1 large onion chopped
  • 2 dessert apples
  • ½ pt cider
  • ½ pt chicken stock
  • 1 heaped tsp Dijon mustard
  • 1 tbsp brown sugar
  • Few sprigs of thyme /pinch of dried thyme
  • 2 tbsp double cream


  1. Heat a frying pan or casserole dish, when hot add the chops or diced pork.
  2. Add the onion and apple and cook until softened, adding a little rapeseed oil if needed.
  3. Mix the cider, stock, mustard, sugar and add to the pan, with the thyme.
  4. Bring the pan to the boil then place in a low oven (170C) for approximately 1½ hrs.
  5. Remove the pork to a warm dish.
  6. Simmer the sauce to reduce by approximately a third and season to taste.
  7. Take the sauce off the heat for a couple minutes and stir in the cream.
  8. Pour over the pork and serve.

  • TIP To make on the stove: after point 3, simmer gently for approximately 20 minutes, until the pork is cooked. Then resume at point 5.

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