4 pork chops
salt and freshly ground black pepper
50 g (2 oz) butter
30 ml (2 tbsp) olive oil
1.5 ml (1/4 tsp) dried basil
1.5 ml (1/4) tsp dried marjoram
1.5 ml (1/4 tsp) dried thyme
2 Spanish onions, finely chopped
150 ml (5 fl oz) cider
150 ml (5 fl oz) chicken stock
1 dessert apple
5 ml (1 tsp) arrowroot
salt and freshly ground black pepper
50 g (2 oz) butter
30 ml (2 tbsp) olive oil
1.5 ml (1/4 tsp) dried basil
1.5 ml (1/4) tsp dried marjoram
1.5 ml (1/4 tsp) dried thyme
2 Spanish onions, finely chopped
150 ml (5 fl oz) cider
150 ml (5 fl oz) chicken stock
1 dessert apple
5 ml (1 tsp) arrowroot
method
1. Heat the oven to 170°C (325°F) gas 3.
2. Trim any excess fat from the pork chops, leaving just a narrow border. Slash the remaining fat at intervals to prevent the chops curling. Season the chops with salt and freshly ground black pepper.
3. in a large frying-pan heat 25 g (1 oz) butter and the oil. When foaming subsides, brown the chops on both sides, 2 at a time.
4. Transfer the chops to a flameproof casserole and sprinkle them with dried basil, marjoram and thyme.
5. in the frying-pan, cook the finely chopped onions in the remaining fat for 2 - 3 minutes until transparent. Add to the chops.
6. Add the cider and stock to the frying-pan. Scrape the bottom and sides to remove any sediment and bring to the boil. Pour over the meat in the casserole and season with salt and freshly ground black pepper.
7. Cover and cook in the oven for 45 - 60 minutes or until tender.
8. About 10 minutes before the casserole is cooked, quarter and core the apple and slice thinly. Melt the remaining butter in a frying-pan and saute the sliced apple until golden brown but still al dente.
9. Place the chops on a warmed serving plate. Blend the arrowroot with 10 ml (2 tsp) cold water in a small bowl. Stir in 30 ml (2 tbsp) hot sauce, then blend into the sauce in the casserole; bring to the boil and simmer, stirring constantly, until the sauce thickens. Correct the seasoning and pour the sauce over the pork chops. Garnish with the sliced apple and serve immediately.
2. Trim any excess fat from the pork chops, leaving just a narrow border. Slash the remaining fat at intervals to prevent the chops curling. Season the chops with salt and freshly ground black pepper.
3. in a large frying-pan heat 25 g (1 oz) butter and the oil. When foaming subsides, brown the chops on both sides, 2 at a time.
4. Transfer the chops to a flameproof casserole and sprinkle them with dried basil, marjoram and thyme.
5. in the frying-pan, cook the finely chopped onions in the remaining fat for 2 - 3 minutes until transparent. Add to the chops.
6. Add the cider and stock to the frying-pan. Scrape the bottom and sides to remove any sediment and bring to the boil. Pour over the meat in the casserole and season with salt and freshly ground black pepper.
7. Cover and cook in the oven for 45 - 60 minutes or until tender.
8. About 10 minutes before the casserole is cooked, quarter and core the apple and slice thinly. Melt the remaining butter in a frying-pan and saute the sliced apple until golden brown but still al dente.
9. Place the chops on a warmed serving plate. Blend the arrowroot with 10 ml (2 tsp) cold water in a small bowl. Stir in 30 ml (2 tbsp) hot sauce, then blend into the sauce in the casserole; bring to the boil and simmer, stirring constantly, until the sauce thickens. Correct the seasoning and pour the sauce over the pork chops. Garnish with the sliced apple and serve immediately.
serving amount
serves 4
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