How to Make Yummy Pork Chops with cider, apple, mushrooms & crème fraîche

Pork Chops with cider, apple, mushrooms & crème fraîche. Great recipe for Pork Chops with cider, apple, mushrooms & crème fraîche. My development of the traditional French dish. Worth experimenting with the ingredient proportions to get it how you like it, including the quantity of sauce.

Return the pork to the skillet. Creamy Apple Pork Chops are a wholesome meal your whole family will enjoy. Mushrooms, apples, juicy pork chops in a savory cream sauce. You can cook Pork Chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pork Chops with cider, apple, mushrooms & crème fraîche

1. Prepare 2 of large knobs butter.
2. Prepare 2 of pork chops.
3. You need 1/2 tsp of dried rosemary.
4. It's 1/2 tsp of dried thyme.
5. It's 1 of shallot, chopped.
6. You need 1 of red onion, chopped.
7. You need 1 clove of garlic, chopped.
8. You need 150 g of chestnut mushrooms, sliced.
9. Prepare 1 of red pepper, chopped.
10. It's 1 of Bramley apple, cored and sliced.
11. It's 1 tsp of sugar.
12. Prepare 300 ml of dry cider (use a strong dry vintage cider if available!).
13. You need of Salt (sea salt recommended).
14. You need of Ground black pepper.
15. You need 50-75 ml of (according to taste) crème fraîche.
16. Prepare 1 tsp of Dijon mustard.

I can't think of pork chops and not associate them with"the other white meat" campaign. Season pork chops on both sides with salt and pepper. Pour in the cider, then turn the heat down to the lowest possible simmer. After that, remove the chops, mushrooms and onions to a plate and keep warm in a low oven.

Pork Chops with cider, apple, mushrooms & crème fraîche instructions

1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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!.

Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup. Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. 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.