3 Cox's apples
1 lb (450 g) pears lemon juice
2 lb (900 g) spare rib pork chops, trimmed of fat
1 oz (25 g) butter
2 tbsps vegetable oil
1 onion, peeled and sliced
2 tbsps quince or redcurrant jelly
10 fl oz (300 ml) chicken stock
10 fl oz (300 ml) cider
1 bay leaf
1 lb (450 g) pears lemon juice
2 lb (900 g) spare rib pork chops, trimmed of fat
1 oz (25 g) butter
2 tbsps vegetable oil
1 onion, peeled and sliced
2 tbsps quince or redcurrant jelly
10 fl oz (300 ml) chicken stock
10 fl oz (300 ml) cider
1 bay leaf
method
1. Peel, core and thickly slice apples and pears. Toss in lemon juice. Cut the pork into 3 inch (7.5 cm) pieces. Heat butter and oil in a flame proof casserole and fry the pork for 5 minutes until golden brown.
2. Remove and fry the onion until soft. Return pork to pan along with the quince jelly, chicken stock, cider and bay
leaf.
3. Bring to the boil, cover and simmer for 45 minutes. Add the apples and pears and cook for 30 minutes.
4. Strain off the liquid and reduce to half by rapid boiling. Pourover meat. Garnish with fresh bay leaf.
2. Remove and fry the onion until soft. Return pork to pan along with the quince jelly, chicken stock, cider and bay
leaf.
3. Bring to the boil, cover and simmer for 45 minutes. Add the apples and pears and cook for 30 minutes.
4. Strain off the liquid and reduce to half by rapid boiling. Pourover meat. Garnish with fresh bay leaf.
serving amount
serves 4 - 6
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