Orchard Pork

Orchard Pork

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Servings: 4
Calories: 639


  • 3 Cox's apples
  • 1 lb pears lemon juice
  • 2 lb spare rib pork chops trimmed of fat
  • 1 oz butter
  • 2 tbsps vegetable oil
  • 1 onion peeled and sliced
  • 2 tbsps quince or redcurrant jelly
  • 10 floz chicken stock
  • 10 floz cider
  • 1 bay leaf


  • 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.
  • Remove and fry the onion until soft. Return pork to pan along with the quince jelly, chicken stock, cider and bay
  • leaf.
  • Bring to the boil, cover and simmer for 45 minutes. Add the apples and pears and cook for 30 minutes.
  • Strain off the liquid and reduce to half by rapid boiling. Pourover meat. Garnish with fresh bay leaf.
Calories: 639 kcal
Carbohydrates: 39 g
Protein: 52 g
Fat: 30g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 169 mg
Sodium: 276 mg
Potassium: 1290 mg
Fiber: 4 g
Sugar: 25 g
Vitamin A: 271 IU
Vitamin C: 53 mg
Calcium: 48 mg
Iron: 2 mg
Ingredients Pork, Pork Chop
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