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