4 middle loin or fore loin pork chops
4 tbsp dry cider
bouquet garni
2 medium-sized onions (200 g approx)
2 cooking (tart) apples (400 g approx)
a pinch of ground cinnamon
salt and pepper
3/4 cup (90 g) flat mushrooms
200 g (7 oz) shelled fresh peas
200 g (7 oz) canned whole small beetroot (beet)s
150-200 g noodles
4 tbsp dry cider
bouquet garni
2 medium-sized onions (200 g approx)
2 cooking (tart) apples (400 g approx)
a pinch of ground cinnamon
salt and pepper
3/4 cup (90 g) flat mushrooms
200 g (7 oz) shelled fresh peas
200 g (7 oz) canned whole small beetroot (beet)s
150-200 g noodles
method
1. Wipe the chops and trim off the rind and excess fat.
2. Heat the rind and fat trimmings in a frying pan until the fat runs.
3. Add the chops and fry, turning once, until golden brown on both sides.
4. Remove the chops and place them in a casserole.
5. Pour off the excess fat in the frying pan and reserve the rest.
6. Pour the cider over the chops and add the bouquet garni.
7. Cover the casserole and cook over gentle heat or in a warm oven, 160°C, Gas 3.
8. Meanwhile, prepare and chop the onions and apples.
9. Put them into the frying pan and fry gently for 5 minutes.
10. Add the cinnamon and just enough water to cover the onions and apples.
11. Cover the pan, heat to simmering point, and simmer for about 15 minutes, until soft.
12. Rub through a sieve, season to taste, and spoon the apple and onion mixture over the chops in the casserole.
13. Replace the lid and cook for 1 1/2 - 2 hours in all.
14. Clean the mushrooms and slice thickly; add them and the peas for the last 30 minutes of the cooking time.
15. Heat the beetroot separately.
16. Cook the noodles in boiling salted water until, when tested, the centre is still slightly firm.
17. Drain the noodles and beetroot.
18. Serve the noodles on a warmed serving dish with the chops on top, and arrange the mushrooms, peas, and beetroots round them.
2. Heat the rind and fat trimmings in a frying pan until the fat runs.
3. Add the chops and fry, turning once, until golden brown on both sides.
4. Remove the chops and place them in a casserole.
5. Pour off the excess fat in the frying pan and reserve the rest.
6. Pour the cider over the chops and add the bouquet garni.
7. Cover the casserole and cook over gentle heat or in a warm oven, 160°C, Gas 3.
8. Meanwhile, prepare and chop the onions and apples.
9. Put them into the frying pan and fry gently for 5 minutes.
10. Add the cinnamon and just enough water to cover the onions and apples.
11. Cover the pan, heat to simmering point, and simmer for about 15 minutes, until soft.
12. Rub through a sieve, season to taste, and spoon the apple and onion mixture over the chops in the casserole.
13. Replace the lid and cook for 1 1/2 - 2 hours in all.
14. Clean the mushrooms and slice thickly; add them and the peas for the last 30 minutes of the cooking time.
15. Heat the beetroot separately.
16. Cook the noodles in boiling salted water until, when tested, the centre is still slightly firm.
17. Drain the noodles and beetroot.
18. Serve the noodles on a warmed serving dish with the chops on top, and arrange the mushrooms, peas, and beetroots round them.
serving amount
serves 4
rate this recipe
6.5
out of 10
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