4 pork chops or belly of pork slices
1 tablespoon vinegar cider
1 bay leaf
juice of 1/2 lemon
1 bouquet garni
salt pepper
lemon slices to garnish
Sauce
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 kg (2 lb) cooking (tart) apples, peeled, cored and quartered
1 1/4 cup (300 ml) 1/2 pint cider
1 tablespoon vinegar cider
1 bay leaf
juice of 1/2 lemon
1 bouquet garni
salt pepper
lemon slices to garnish
Sauce
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 kg (2 lb) cooking (tart) apples, peeled, cored and quartered
1 1/4 cup (300 ml) 1/2 pint cider
method
1. Put the pork chops or slices in a baking dish. Add the vinegar and enough cider to come halfway up the sides of the meat.
2. Add the bay leaf, lemon juice, bouquet garni, salt and pepper.
3. Cook in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
4. Meanwhile, make the sauce. Melt the butter in a heavy-based saucepan. Stir in the sugar and cook until golden.
5. Add the apples and cider, cover the pan and cook gently until soft. Sieve the sauce and keep hot.
6. Transfer the chops or slices to a warmed serving dish.
7. Garnish with lemon slices and serve with the sauce.
2. Add the bay leaf, lemon juice, bouquet garni, salt and pepper.
3. Cook in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
4. Meanwhile, make the sauce. Melt the butter in a heavy-based saucepan. Stir in the sugar and cook until golden.
5. Add the apples and cider, cover the pan and cook gently until soft. Sieve the sauce and keep hot.
6. Transfer the chops or slices to a warmed serving dish.
7. Garnish with lemon slices and serve with the sauce.
serving amount
serves 4
rate this recipe
7.2
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