Pork chops in cider and juniper with creamy mash

Pork chops in cider and juniper with creamy mash

  • serves 2
  • Easy

With a slightly spicy cider gravy, these pan-fried pork chops are a comforting, quick and easy recipe perfectly suited for the colder winter months



  • potatoes 2 large (about 500g), peeled and cut into chunks
  • butter
  • milk
  • olive oil
  • pork chops 2, seasoned well
  • onion 1 large, finely chopped
  • garlic 1 clove, crushed
  • juniper berries 1/2 tsp, crushed
  • plain flour 1 tsp
  • dry cider 300ml
  • Dijon mustard 1/2 tsp
  • cabbage or other greens 200g, shredded


  • Step 1

    Boil the potatoes in salted water until tender. Drain, then mash with seasoning, a knob of butter and a splash of milk.

  • Step 2

    Heat 1 tbsp oil in a frying pan. Pick up the chops with tongs and hold fat-side down so the fat gets completely browned and crisp. Then sear for 3-4 minutes on each side until cooked through, really seared and brown. Take out of the pan and keep warm under foil.

  • Step 3

    Add the onion and garlic to the pan and cook, stirring occasionally, until golden and soft.

  • Step 4

    Add the juniper berries and cook for a minute. Sprinkle over the flour and cook for 2 minutes, then stir in the cider. Simmer for 2 minutes, then stir in the mustard. Simmer for 5 minutes until the sauce has thickened to a light gravy consistency.

  • Step 5

    Add back the chops and simmer gently to just heat through.

  • Step 6

    Steam the greens, then season and toss with a knob of butter. Serve the chops with a pile of mash and greens and the sauce spooned over.

Nutritional Information

  • Kcals 851
  • Fat 39.7g
  • Saturates 13.4g
  • Carbs 59.4g
  • Sugars 15.2g
  • Fibre 9.2g
  • Protein 49.5g
  • Salt 0.9g