Pan Fried Pork Chops With Glazed Apples, Cider and Cream Sauce

photo by French Tart


- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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:-)