Recipe of Favorite Pork Chops with cider, apple, mushrooms & crème fraîche

Pork Chops with cider, apple, mushrooms & crème fraîche.

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, pork chops with cider, apple, mushrooms & crème fraîche. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Pork Chops with cider, apple, mushrooms & crème fraîche is something that I've loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have pork chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork Chops with cider, apple, mushrooms & crème fraîche:

1. {Get of large knobs butter.
2. {Take of pork chops.
3. {Take of dried rosemary.
4. {Make ready of dried thyme.
5. {Take of shallot, chopped.
6. {Prepare of red onion, chopped.
7. {Take of garlic, chopped.
8. {Get of chestnut mushrooms, sliced.
9. {Prepare of red pepper, chopped.
10. {Make ready of Bramley apple, cored and sliced.
11. {Take of sugar.
12. {Prepare of dry cider (use a strong dry vintage cider if available!).
13. {Take of Salt (sea salt recommended).
14. {Make ready of Ground black pepper.
15. {Prepare of (according to taste) crème fraîche.
16. {Make ready of Dijon mustard.

Instructions to make Pork Chops with cider, apple, mushrooms & crème fraîche:

1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
2. Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme..
3. Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking..
4. Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned..
5. Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple on a high heat just to sear them. Add them and any remaining butter to the casserole..
6. Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed..
7. Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts - a goodly plateful!.

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