Pork chop with apple and mushroom sauce

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

Ingredients

Metric

Imperial

Method

1
Dry and season the pork steaks with a pinch of salt and pepper
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
4
Pour in the apple juice. Bring to the boil and cook until reduced by half, approximately 15 minutes
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
7
Remove from the heat and divide across 4 plates. Serve immediately
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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