Steps to Prepare Homemade Pork Chops with cider, apple, mushrooms & crème fraîche

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pork chops with cider, apple, mushrooms & crème fraîche. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Pork Chops with cider, apple, mushrooms & crème fraîche is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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:

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

Steps to make Pork Chops with cider, apple, mushrooms & crème fraîche:

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!

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