2 Apples (cut into 8 wedges)
4 Pork Chops
2 Sprigs Fresh Sage
200ml Crème Fraiche
200ml Dry Cider
1 Tablespoon Redcurrant Jelly
A Splash of Oil
Vegetables (to serve, so your choice)
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Plate (for the chops)
Tin Foil
The Good Bit
- Heat the oil in the pan then toss in the apples, cook for 3-4 minutes each side until golden, take out and set aside. Next drop in the chops, season with salt and pepper, cooking until bottom is golden before turning to brown the other side.
- Add in the sage and cider, bring to a low boil and simmer for 15 minutes. When the pork is cooked through, remove from the pan and cover with tin foil.
- Stir in the redcurrant jelly until it is all dissolved then spoon in the crème fraiche and apples, heat through and season to taste.
- Serve a pork chop per plate, if there are any juices remaining add them to the cider sauce, pour this and the apples over the chops and serve with vegetables.