Pork Chop with Apple and Mushroom Sauce
Ingredients
IMPERIAL
4 pork chops
10g of butter
1 large onion, very finely sliced
2 garlic cloves, very finely sliced
1 Granny Smith apple, peeled cored and diced
10 button mushrooms, sliced
2 tsp dried sage
330ml of apple juice
200ml of chicken stock
50ml of double cream
2 pinches of salt
2 pinches of black pepper
1 tsp olive oil
1 pinch of salt
1 pinch of black pepper
4 pork chops
1 tsp olive oil
1 large onion, very finely sliced
2 garlic cloves, very finely sliced
1 Granny Smith apple, peeled cored and diced
10 button mushrooms, sliced
2 tsp dried sage
10g of butter
330ml of apple juice
200ml of chicken stock
50ml of double cream
1 pinch of salt
1 pinch of black pepper
Directions
Dry and season the pork steaks with a pinch of salt and pepper
Place a pan over a medium heat and add a little olive oil. Once hot, sear the steaks all over until evenly golden brown
Remove the pork from the pan. Add the butter, onions, garlic, apple, mushrooms, and sage to the hot pan and sweat for 5-10 minutes
Pour in the apple juice. Bring to the boil and cook until reduced by half, approximately 15 minutes
Add the stock and reduce by half again, approximately 10 minutes. Once reduced, pour in the cream and stir well. Return the pork to the pan and turn the heat down
Leave the pan on the heat for a little longer - so that the pork is cooked through, around 6-8 minutes. Season the pan with a pinch of salt and pepper
Remove from the heat and divide across 4 plates. Serve immediately