Pork Chops with Cider and Apple

Serves 2

• 2 thick pork chops
• 1 apple (a floury type peeled, cored and sliced)
• 2 cups cider
• 1 cup sliced mushrooms
• Good pinch of mixed herbs
• Pinch of rosemary
• 2 cloves garlic – crushed
• Small knob of butter
• 1 tsp Cornflour
• Salt & pepper

Sear the chops on both sides in a deep frying pan, smear half of the crushed garlic on the chops.

When they start to put out some juice, add the mushrooms the remainder of the crushed garlic and the butter and continue frying. Lay the apple slices on the chops.

When mushrooms are done add the cider and turn the heat way down. Leave to bubble for about 10 mins. Turn the chops, mixing the apple into the sauce, and let bubble another 5mins.

Remove the chops from the pan and set aside, keep warm. Now turn the heat up again, thicken the sauce using the cornflour mixed with a little water, season to taste.

When sauce is desired thickness, replace the chops, turning to coat in sauce, and serve.

Ideal with mashed potatoes and runner beans, or vegetables of your choice.

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