Simple Way to Prepare Quick Pork Chops with cider, apple, mushrooms & crème fraîche

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pork Chops with cider, apple, mushrooms & crème fraîche is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pork chops with cider, apple, mushrooms & crème fraîche using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pork Chops with cider, apple, mushrooms & crème fraîche:

1. Make ready large knobs butter
2. Make ready pork chops
3. Make ready dried rosemary
4. Take dried thyme
5. Get shallot, chopped
6. Make ready red onion, chopped
7. Make ready garlic, chopped
8. Take chestnut mushrooms, sliced
9. Get red pepper, chopped
10. Prepare Bramley apple, cored and sliced
11. Take sugar
12. Prepare dry cider (use a strong dry vintage cider if available!)
13. Make ready Salt (sea salt recommended)
14. Prepare Ground black pepper
15. Prepare (according to taste) crème fraîche
16. Take Dijon mustard

Instructions to make Pork Chops with cider, apple, mushrooms & crème fraîche:

1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
2. Melt one knob of butter in a frying pan and brown the chops on both sides, then transfer to a casserole and add the rosemary and thyme.
3. Melt the second knob of butter in the same frying pan and on a medium heat fry the shallot and red onion for 3 minutes, only stirring to avoid sticking.
4. Add the garlic and fry for a further minute, stirring gently but occasionally. Add the mushrooms and pepper and continue to fry gently, stirring, for a further 2-3 minutes or until the vegetables are softened but not burned.
5. Add the contents of the frying pan to the casserole. If necessary, melt a little more butter and then very quickly fry the apple on a high heat just to sear them. Add them and any remaining butter to the casserole.
6. Add the cider and sugar to the casserole, stir and bring to a boil. Season to taste and put the casserole, covered, into the oven for 35-45 minutes or until the chops are cooked. There should be ample liquid but check after 20 or so minutes to ensure that it’s not going dry. Add a little more cider if but only if needed.
7. Gently but thoroughly stir in the crème fraîche and mustard and serve piping hot onto warmed plates with the accompaniments of your choice. Today we had parsnip mash, carrots and Brussels Sprouts - a goodly plateful!

So that’s going to wrap it up for this special food pork chops with cider, apple, mushrooms & crème fraîche recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!