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Pork chop with apple and mushroom sauce
Item 1 of 1
Pork and apple are a classic combination, and Matthew Tomkinson makes the most of that pairing here, with a creamy apple and mushroom sauce to keep the pork chops moist and tender. Serve with mashed potatoes and perhaps some green beans for a deliciously simple supper.
First published in 2015
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Ingredients
Metric
Imperial
- 4 pork chops
- 10g of butter
- 1 large onion, very finely sliced
- 2 garlic cloves, very finely sliced
- 1 Granny Smith apple, peeled cored and diced
- 10 button mushrooms, sliced
- 2 tsp dried sage
- 330ml of apple juice
- 200ml of chicken stock
- 50ml of double cream
- 2 pinches of salt
- 2 pinches of black pepper
- 1 tsp olive oil
SAVE RECIPE
Method
1
Dry and season the pork steaks with a pinch of salt and pepper
- 1 pinch of salt
- 1 pinch of black pepper
- 4 pork chops
2
Place a pan over a medium heat and add a little olive oil. Once hot, sear the steaks all over until evenly golden brown
- 1 tsp olive oil
3
Remove the pork from the pan. Add the butter, onions, garlic, apple, mushrooms, and sage to the hot pan and sweat for 5-10 minutes
- 1 large onion, very finely sliced
- 2 garlic cloves, very finely sliced
- 1 Granny Smith apple, peeled cored and diced
- 10 button mushrooms, sliced
- 2 tsp dried sage
- 10g of butter
4
Pour in the apple juice. Bring to the boil and cook until reduced by half, approximately 15 minutes
- 330ml of apple juice
5
Add the stock and reduce by half again, approximately 10 minutes. Once reduced, pour in the cream and stir well. Return the pork to the pan and turn the heat down
- 200ml of chicken stock
- 50ml of double cream
6
Leave the pan on the heat for a little longer - so that the pork is cooked through, around 6-8 minutes. Season the pan with a pinch of salt and pepper
- 1 pinch of salt
- 1 pinch of black pepper
7
Remove from the heat and divide across 4 plates. Serve immediately
First published in 2015
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