Steps to Prepare Any-night-of-the-week Pork Chops with cider, apple, mushrooms & crème fraîche

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Pork Chops with cider, apple, mushrooms & crème fraîche is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

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

So that’s going to wrap this up with this special food pork chops with cider, apple, mushrooms & crème fraîche recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!