Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork chops with cider, apple, mushrooms & crème fraîche. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Pork Chops with cider, apple, mushrooms & crème fraîche. My development of the traditional French dish. Worth experimenting with the ingredient proportions to get it how you like it, including the quantity of sauce. Very comforting on a cold, wet day.

Pork Chops with cider, apple, mushrooms & crème fraîche is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Pork Chops with cider, apple, mushrooms & crème fraîche is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to 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 cook that.

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

1. Take 2 large knobs butter
2. Get 2 pork chops
3. Prepare 1/2 tsp dried rosemary
4. Get 1/2 tsp dried thyme
5. Prepare 1 shallot, chopped
6. Prepare 1 red onion, chopped
7. Make ready 1 clove garlic, chopped
8. Prepare 150 g chestnut mushrooms, sliced
9. Prepare 1 red pepper, chopped
10. Get 1 Bramley apple, cored and sliced
11. Get 1 tsp sugar
12. Take 300 ml dry cider (use a strong dry vintage cider if available!)
13. Make ready Salt (sea salt recommended)
14. Take Ground black pepper
15. Make ready 50-75 ml (according to taste) crème fraîche
16. Get 1 tsp Dijon mustard

Stir in the soup, vinegar and broth and heat to a boil. Return the pork to the skillet. Creamy Apple Pork Chops are a wholesome meal your whole family will enjoy. Mushrooms, apples, juicy pork chops in a savory cream sauce.

Steps 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!

Creamy Apple Pork Chops are a wholesome meal your whole family will enjoy. Mushrooms, apples, juicy pork chops in a savory cream sauce. I can't think of pork chops and not associate them with"the other white meat" campaign. Season pork chops on both sides with salt and pepper. Juicy bone-in pork chops are served in a slightly sweet and tangy apple cider glaze with caramelized onions and apples.

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