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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Pork Chops with cider, apple, mushrooms & crème fraîche is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

Steps 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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