Friday, January 15, 2010

Cider-braised Pork with Cream and Mushrooms

Another great pork dish utilizing a British favorite - cider (the alcoholic kind)! I really like this recipe because it's fairly fast to make and the end sauce you make to pour over the chops is absolutely amazing and full of great flavor.


12 fl oz (340 ml) dry cider
4 large thick pork chops
2 Tbsp double cream (heavy whipping cream)
8 oz ( 225g) small chestnut mushrooms, sliced
2 oz butter
1 Tbsp flavorless oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme


Season pork chops with salt and pepper, then heat butter and oil in frying pan until foaming and sizzling. Brown chops on both sides to nice golden color. Remove to a plate and keep on on side.

Now add onion, garlic, and mushrooms to pan and cook together for about 5 minutes.

Then move mushroom mixture over to side of pan and return chops. Sprinkle them with herbs, then spoon mushroom and onion mixture over the top of them.

Pour in cider and turn heat down to lowest and simmer. Cover and simmer for 20 minutes.

Then remove chops, mushrooms and onions to a plate and keep warm.

Turn up heat under the pan and simmer the sauce briskly with lid off for 8 minutes.

Now stir in cream, let bubble and reduce slightly. Taste and check seasoning. Serve the chops with mushrooms/onions and the sauce poured over the top.

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