Braised Pork Chops in Apple Cider

Bob watched Food TV the other night when a rerun of Rick Stein’s Food Heroes was on. He saw this pork chops and cider that Mr Stein was talking about and ask me to cook this dish.

I looked through Rick Stein’s book that Bob bought me some years ago and even googled for his recipe to no avail so I had to pick and mix several recipes on the net together for the outcome that was not too bad. Bob said it was nice so I think it might have worked to some degrees.

2 pieces of biggish Pork Chops, rind removed and fat trimmed

400 mil Apple Cider

½ onion sliced

2 teaspoons flour

Salt and pepper

1 tsp chopped parsley or coriander

Score both sides of the chops and rub well with salt and pepper. Fry the chops on medium high heat in thick bottom pan (with lid) until nicely brown. Remove from heat and set aside. Brown the onion lightly in the same pan and add half of the cider and stir well. Place the pork chops back in the pan and add the rest of the cider. Simmer gently with the lid on for half an hour to 40 minutes. Remove the meat from the pan and wrap in foil to keep warm. Bring the juice in the pan to the boil. If the sauce is too thin, reduce to about ¾ or half and season well with more salt and pepper. Mix flour with a bit of water and add to the pan to thicken up the sauce. Boil further until the flour is cooked, add chopped coriander and remove from heat. Serve pork chops with the sauce on top. This dish goes nicely with roast or mashed potatoes and steamed broccolini.