Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
2
Per Serving %RI
KCAL 579 28%
Fat 30g 42%
Sat Fat 15.4g 77%
Salt 1.4g 23%
Sugar 16.5g 18%

Method

This potato recipe is taken to flavoursome heights with the presence of inspiring flavours including apple cider marinade and rosemary which beautifully seasons the skins of the spuds! Tuck into the method below!

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If you have time, marinate the pork chops for a few hours in the cider. This helps tenderise them and give them plenty of flavour. If not, half an hour will do.
Bring a pan of water to the boil and parboil the potatoes for 4 minutes. Drain.
Heat the oven to 150c.
Heat a sauté pan with a little oil. Drain, reserving the marinade, and pat dry the pork. Cook for six minutes each side, remove from the pan and put on a tray in the oven while you make the potatoes and sauce.
Add the potatoes to the sauté pan, season well and add the rosemary and apple.
Cook until golden brown.
Meanwhile, gently cook the onion in a little oil until soft, turn up the heat and pour in a good splash of the cider marinade. Reduce by half, turn the heat down, season then stir in the cream and mustard and heat until bubbling.
Serve the pork on top of the potatoes and with a good amount of the mustard sauce.

Ingredients

200g Maris Pipers

2 thick cut, bone in pork chops

1 small bottle of dry cider

2tbsp wholegrain mustard

80ml double cream

1 small red onion, finely sliced

1 sprig of rosemary

2 Braeburn apples, peeled and cubed

Rapeseed or olive oil

Salt and pepper

200g Maris Pipers 2 thick cut, bone in pork chops 1 small bottle of dry cider 2tbsp wholegrain mustard 80ml double cream 1 small red onion, finely sliced 1 sprig of rosemary 2 Braeburn apples, peeled and cubed Rapeseed or olive oil Salt and pepper

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