Recipe by Lene
We all know that pork and apples go together like love and marriage, and it couldn't be proved any better than in this, up to the minute classic. I like to serve it with a soft mash and some buttery greens.
Top Review by French Tart
Fabulous! And, I do love to cook with coxes as well as bramleys too! Being a Brit living in France, I do know how well creme fraiche marries with pork and apples, so this was a delight for me to find- for a quick supper one evening. We both enjoyed this dish very much, and I will make it again for a tasty and simple supper dish. Made for an Apple a Day in the Photos Forum, merci Lene! FT:-)
- 1 tablespoon vegetable oil
- 2 cox orange pippin apples, each cut into 8 wedges
- 800 g pork chops
- 2 sprigs fresh sage
- 200 ml dry cider
- 1 tablespoon red currant jelly
- 200 ml creme fraiche
- salt & freshly ground black pepper
Directions See How It's Made
- Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
- Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
- Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
- Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.