Gloucestershire Old Spot Pork with Cider and Apples
Tender pork chops braised with sweet orchard apples, fresh sage, and a rich, velvety dry cider cream sauce.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •large ovenproof frying pan or shallow casserole dish
- •chef's knife
- •chopping board
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 28 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 36 g
- calories
- 485 kcal
Instructions
- 1
Preheat your oven to 160°C fan (180°C / gas mark 4).
- 2
Season the pork chops with salt and pepper, then dust them lightly with plain flour.
- 3
Heat the rapeseed oil and butter in a large ovenproof frying pan over medium-high heat on the hob.
- 4
Fry the pork chops for 2 minutes on each side until golden, then transfer them to a plate.
- 5
Add the sliced onion and chopped sage to the pan and fry for 5 minutes until soft and golden.
- 6
Add the apple wedges and cook for 2 minutes until they begin to colour slightly at the edges.
- 7
Pour in the dry cider, scraping up any caramelised bits from the base of the pan.
- 8
Stir in the wholegrain mustard, then return the pork chops and any resting juices to the pan.
- 9
Transfer the pan to the oven and bake uncovered for 20 minutes until the pork is cooked through.
- 10
Remove from the oven, stir the double cream through the sauce around the pork, and serve immediately.
Chef's tips
Use a dry, traditional cider rather than sweet commercial cider to keep the pan sauce balanced. If using Bramley cooking apples instead of eating apples, cut them into thicker wedges so they do not break down completely.
Ingredient substitutions
- Gloucestershire Old Spot pork chops → thick-cut free-range pork loin or shoulder steaks
- dry West Country cider → dry cloudy apple juice mixed with 1 tsp cider vinegar
- double cream → crème fraîche for a slightly tarter finish
Storage
Keep leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a covered pan over low heat on the hob, adding a splash of water if the sauce thickens too much.
Common mistakes to avoid
- •Using sweetened commercial cider, which makes the pan sauce cloying and overly sugary.
- •Cutting the apple wedges too thinly, causing them to disintegrate during baking.
- •Overcooking lean pork, which can dry out the meat before the sauce reduces.
Serving suggestions
Cooked Gloucestershire Old Spot Pork with Cider and Apples?
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