What To Do With Pork Chops?

Three pork chops, an onion and a tired apple were the starting points of tonight's supper. I was missing some cider to make a sauce so I sent R a quick text asking her if she would pick up a carton of apple juice on the way home (she's got another three weeks before she can legally buy cider!). To be honest I wasn't feeling too well and didn't feel like eating, let alone cooking. The following ingredients were what I had to hand, but you can use any mustard, cream, juice or seasonings that you like (orange and ginger? Pear and Perry?).

Pork Chops, Onion and Apple

serves 4

4 Large or 8 Small Pork Chops

1 Medium Onion, finely sliced

1 Green Apple, sliced

Salt & Pepper

Dijon Mustard

Sour Cream/Creme Fraiche/Cream

Apple Juice/Cider

Few Sage leaves, chopped

Vermouth

• Heat a teaspoon of oil and a teaspoon of butter in a saucepan and add the onion and apple, turn the heat down low and cover. Stew for 25 minutes until the onion is golden and almost melting. Set aside.
• Meanwhile remove any excess fat from the chops and place between two sheets of clingfilm. Flatten to about a centimeter using a whatever comes to hand!
• Season chops and set aside.
• Have a plate warming in the oven.
• Heat a little oil in a frying pan and brown the chops, about 3 minutes each side, remove to the warm plate. Continue until all the chops have been browned.
• De-glaze the pan with a splash of Vermouth (R hadn't returned from college with the apple juice so I had to improvise with the only suitable liquid in the house!). Stir to dissolve all the cooked meaty bits into the liquid.
• Once the alcohol has burnt off add some apple juice/cider, a teaspoon of mustard, the cooked onion and apple, sage and a tablespoon or two of cream. Stir to combine, adjust seasoning and warm.
• Return the browned chops to the pan and heat through.
• Place chops on a warm platter, pour a little of the sauce over, put the remaining sauce in a jug and serve.