Pork chops with apples and mustard sauce
- 1 tbsp vegetable oil
- 2 Taste the Difference British pork loin cutlets
- 2 Pink Lady apples, cored and cut into wedges
- 1 small red onion, cut into slim wedges through the root
- 10 sage leaves
- 250ml cider
- 1 tbsp wholegrain mustard
- 1-2 tbsp crème fraîche
Step by step
- Heat the vegetable oil in a large frying pan, season the pork chops, then brown them over a high heat for 2 minutes on all sides (including the fat edge), then remove to a plate. Add the apple wedges to the pan and fry them for a minute or two on each side until lightly browned, then remove to the plate with the browned pork.
- Return the chops to the pan with the onion and sage leaves; fry for a minute. Add the cider, bring to the boil and cover with a lid. Simmer over a low heat for 15-20 minutes, turning the chops and uncovering the pan halfway through.
- When the chops are cooked, add the mustard and simmer vigorously for 2-3 minutes until the sauce has reduced slightly. Stir in the crème fraîche and some seasoning, then return the apple wedges to the pan and warm through for a minute or two before serving.