Recipe of Perfect Pork Chops with cider, apple, mushrooms & crème fraîche

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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

To begin with this recipe, we must prepare a few components. You can cook pork chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork Chops with cider, apple, mushrooms & crème fraîche:

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

Instructions 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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