Pork chops in cider
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 large (about 500g) potatoespeeled and cut into chunks
- butter
- milk
- olive oil
- 2 pork chopsseasoned well
- 1 large onionfinely chopped
- 1 clove garliccrushed
- 1/2 tsp juniper berriescrushed
- 1 tsp plain flour
- 300ml dry cider
- 1/2 tsp Dijon mustard
- 200g cabbage or other greensshredded
Nutrition: per serving
- kcal851
- fat39.7g
- saturates13.4g
- carbs59.4g
- sugars15.2g
- fibre9.2g
- protein49.5g
- salt0.9g
Method
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.
