Pork chops in cider and juniper with creamy mash

Pork chops in cider

  • serves 2
  • Easy

With a slightly spicy cider and juniper gravy, these pan-fried pork chops are a comforting, quick and easy recipe perfectly suited for the colder winter months. Serve with with creamy mash and cabbage or other greens


Try these pork chops in cider, then check out our baked pork chops, fried pork chops, braised pork chops and more pork chop recipes.



  • 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