Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pork Chops with cider, apple, mushrooms & crème fraîche is something which I’ve loved my whole life.
Stir in the soup, vinegar and broth and heat to a boil. Return the pork to the skillet. Great recipe for Pork Chops with cider, apple, mushrooms & crème fraîche. My development of the traditional French dish.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pork Chops with cider, apple, mushrooms & crème fraîche:
- Make ready 2 large knobs butter
- Make ready 2 pork chops
- Get 1/2 tsp dried rosemary
- Make ready 1/2 tsp dried thyme
- Make ready 1 shallot, chopped
- Prepare 1 red onion, chopped
- Prepare 1 clove garlic, chopped
- Get 150 g chestnut mushrooms, sliced
- Prepare 1 red pepper, chopped
- Get 1 Bramley apple, cored and sliced
- Prepare 1 tsp sugar
- Make ready 300 ml dry cider (use a strong dry vintage cider if available!)
- Prepare Salt (sea salt recommended)
- Take Ground black pepper
- Get 50-75 ml (according to taste) crème fraîche
- Prepare 1 tsp Dijon mustard
Spoon the sauce over each pork chop and serve immediately. In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides. Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider.
Steps to make Pork Chops with cider, apple, mushrooms & crème fraîche:
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
- Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme.
- Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking.
- Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned.
- Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple on a high heat just to sear them. Add them and any remaining butter to the casserole.
- Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed.
- Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts - a goodly plateful!
Brown pork chops on both sides. Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Remove the chops to a plate and set aside. Then reduce the heat to low, and pour cider into the same pan. Pour in the cider, then turn the heat down to the lowest possible simmer.
So that is going to wrap this up for this exceptional food pork chops with cider, apple, mushrooms & crème fraîche recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
