Pork chop in a cider cream sauce with caramelised apples and purple sprouting broccoli
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Pork and apple is a classic British combination that never gets old, and this recipe doubles down on that combination by serving a juicy pork chop alongside buttery caramelised apples and a lovely cider cream sauce. It's worth taking some time to render the fat properly on the pork chops for the best results.
Ingredients
- 2 pork chops , approx. 250g each and at least 2.5cm thick
- 1 tbsp of vegetable oil
- sea salt
Cider cream sauce
- 50g of salted butter
- 1/2 tsp cracked black pepper
- 2 garlic cloves , bashed
- 2 sprigs of thyme
- 200ml of dry cider
- 150ml of pork stock
- 100g of créme fraiche
Caramelised apples
- 1 apple , peeled, cored and quartered
- 50g of salted butter
To serve
- 150g of purple sprouting broccoli
Method
1
Prepare the caramelised apples first. Heat a frying pan over a medium heat and trim the apple quarters into nice barrel shapes. Put the butter in the pan and roll the apples in the foaming butter, then baste the butter over the apples until they’re softened and golden. Remove the apples and drain on kitchen paper, then set aside to reheat before serving
2
Preheat an oven to 180ºC/gas mark 4. Wipe out the pan used to cook the apples and place over a low heat. Score a criss-cross pattern into the fat on the side of each pork chop and place fat-side down in the pan, so they're standing up on their sides. Slowly render the fat over a low heat for 15-20 minutes or until golden brown, then turn the heat up, season the chops with salt and pepper and sear on the meaty sides for 1 minute until golden brown
3
Transfer the pork chops to a baking tray and cook in the oven for 6 minutes, turning halfway through. Remove and rest whilst you make the rest of the dish
4
To make the pan sauce, wipe out any excess fat from the pan, add the butter, cracked black pepper, garlic and thyme and cook for a minute or two, then deglaze the pan with the cider
5
Reduce the cider by half, then add the pork stock. Simmer for 1 minute, then stir in the crème fraiche. Bring to the boil then reduce to the consistency of single cream
6
Bring a pan of salted water to the boil and blanch the sprouting broccoli for two minutes until just cooked through. Meanwhile, gently reheat the caramelised apples in a pan or in a low oven
7
Slice the pork chop into pieces and plate along with the apples and broccoli. Finish with the pan sauce
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Pork chop in a cider cream sauce with caramelised apples and purple sprouting broccoli
