Pork with Cream & Cider

pork chops
This is a great dish and ideal for a quick and simple midweek supper for all the family. Why not try it as an alternative to the Sunday roast?

The creamy cider sauce compliments the pork loin chops and will serve 4 hearty portions.

Ask your butcher to to cut the chops about one inch thick with the rind and most of the fat removed.


2 tablespoons of olive oil, for frying
8 pork loin chops chops with the rind and some of the fat trimmed
1 large onion, sliced thinly
200ml cider
142ml carton of double cream
1 tbsp wholegrain or dijon mustard
Sea salt and black perrper to season
300g of spinach
1 tablespoon of butter
1 tablespoon of water


Heat the oil in a large frying pan, season the pork chops and fry them on both sides until browned (about 3 minutes per side).

Remove the chops and add the onion and cook for about 10 minutes until soft and caramelised.

Add the cider, bring to a boil and reduce slightly (about 5 minutes).

Add the cream and mustard, stir, and bring to a simmer then put the chops back in and cook for 10 minutes.

While the chops are cooking, cook the spinach in a large pan or wok with a knob of butter, a tablespoon of water and some seasoning until wilted.

Serve the chops and sauce with the spinach.

Happy Eating!


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