This is a lovely tasty way of doing pork. Serve with creamy mashed potato and savoy cabbage for a great meal.
Takes about 30-35 minutes
2 Tbsp olive oil
2 pork chops, or you can use pork loin chops as I did because that’s what I had in the freezer
1 sml onion, diced
300ml apple juice
1 eating apple, I used Royal Gala. No need to peel but core and cut into wedges
1 clove of garlic finely chopped
2 Tbsp creme fraiche
1 Tbsp whole grain mustard
1/2 tsp dried parsley (optional)
Heat the oil in a large deep frying pan and brown the chops for about 4-5 minutes each side, then transfer to a plate and set aside.
Soften the onion and garlic in the same pan, then return the chops to the pan with any juices from the chops.
Pour in the apple juice and bring to the boil, then simmer, uncovered, for 15 minutes, turning the chops halfway through.
Transfer the chops to a plate again and add the apple wedges to the pan, stir in the creme fraiche, mustard and add a sprinkle of salt and pepper, then simmer to reduce and thicken the sauce until the apples are tender.
Return the chops to the pan and simmer for another 5-10 minutes and sprinkle on the parsley, if using.