Step-by-Step Guide to Make Favorite Pork Chops with cider, apple, mushrooms & crème fraîche

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites food recipes. This time, 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 current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Pork Chops with cider, apple, mushrooms & crème fraîche is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook pork chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you can achieve that.

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

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