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

Gorgeous flavour pairing of apple cider marinade and rosemary beautifully season these sautéed spuds! Tuck into the method below!

-

1. 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.

2. Bring a pan of water to the boil and parboil the potatoes for 4 minutes. Drain.

3. Heat the oven to 150°C, 130°C fan, Gas mark 3.

4. Heat a sauté pan with a little oil. Remove the chops from the marinade (reserve the marinade) and pat dry. Cook the chops for 6 minutes on each side, remove from the pan and put on a tray in the oven while you make the potatoes and sauce.

5. Add the potatoes to the same sauté pan, season well and add the rosemary and apple.

6. Cook until golden brown.

7. 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.

8. Serve the pork on top of the potatoes and with a good amount of the mustard sauce.

 

Ingredients

200g Maris Piper potatoes, cut into quarters

2 thick cut, bone in pork chops

1 small bottle of dry cider

Rapeseed or olive oil

Salt and freshly milled black pepper

1 sprig of fresh rosemary

2 Braeburn apples, peeled and cubed

1 small red onion, peeled and finely sliced

80ml double cream

2 tablespoons wholegrain mustard

200g Maris Piper potatoes, cut into quarters 2 thick cut, bone in pork chops 1 small bottle of dry cider Rapeseed or olive oil Salt and freshly milled black pepper 1 sprig of fresh rosemary 2 Braeburn apples, peeled and cubed 1 small red onion, peeled and finely sliced 80ml double cream 2 tablespoons wholegrain mustard

You may also like

Healthy seed-crusted fish & chips

Healthy seed-crusted fish & chips

Healthy Seed-crusted Fish & Chips

Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.

  • Prep in: 10 mins
  • Cook in: 30 mins
Alex Mackay’s baked King Edward, spinach & feta pie recipe

Alex Mackay’s Baked King Edward, Spinach & Feta Pie Recipe

“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”

  • Prep in: 5 mins
  • Cook in: 25 mins
Smoked Haddock & Potato Chowder Recipe

Smoked Haddock & Potato Chowder Recipe

A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please. 

  • Prep in: 10 mins
  • Cook in: 15 mins
Potato gratin recipe

Potato Gratin Recipe & How to Make

A classic recipe this is easy to make, containing just a few ingredients. Prep in just 20 minutes, this is great for all cooking levels.

  • Prep in: 20 mins
  • Cook in: 60 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union