Somerset Pork with Apples is a traditional English recipe for a classic stew of pork chops, onion and apples cooked in cider where the pan juices are finished with cream to make a sauce. The full recipe is presented here and I hope you enjoy this classic English version of: Somerset Pork with Apples.
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Ingredients:
60g butter
4 pork loin chops
1/4 tsp freshly-chopped thyme leaves
1 large onion, sliced into thin rings
1 garlic clove, crushed
1 Cox or Katy apple, core and cut into thick rings
1 cooking apple, cored, peeled and cut into rings
1 tsp sugar
280ml dry cider
50ml double cream
salt and black pepper, to taste
Method:
Melt half the butter in a large frying pan and use to fry the pork on both sides until a golden brown. Transfer the meat to a 2l lidded oven-proof casserole and sprinkle the thyme over the top.
Add the remaining butter to the frying pan and use to fry the onion and garlic until soft (about 6 minutes) then transfer to the casserole. Return the pan to the heat and fry the apple rings for a few seconds on each side, until they colour lightly. Pour the cider into the pan then bring the mixture to a simmer before pouring over the pork in the casserole.
Season with salt and pepper, cover the casserole, then place in an oven pre-heated to 190°C and bake for about 40 minutes, or until the chops are tender and cooked through. Transfer the pork and apples to a serving dish, stir the cream into the juices and serve over the meat and apple mix. Serve immediately.
