A hearty, autumnal dish that is full of flavour.
Ingredients
Serves 4
- 4 thick-cut pork chops, 200–250g each
- 1 tbsp olive oil
- 25g butter
- 2 sprigs fresh thyme
- 1 small onion finely diced
- 2 eating apples, peeled, cored and sliced
- 150ml chicken stock
- 150ml cream
- 1 tsp Dijon mustard
- ¼ tsp ground cinnamon
- ⅛ tsp freshly grated nutmeg
- 2 tsp cornflour
- 2 tsp cider vinegar
To finish
- 30g hazelnuts, toasted and roughly chopped
- Chopped mint
- ½ crisp eating apple, cut into fine matchsticks
- 1 tsp cider vinegar
- 100g crème fraiche
- Pinch of sea salt
To serve
- Creamy mashed potatoes
- Buttered seasonal greens
Method
- Season the pork chops with salt and pepper. Sear in olive oil for 2–3 minutes on each side.
- Add the butter and thyme and transfer to the oven at 200°C / 180°C Fan / Gas 6. Cook for 6–10 minutes, depending on thickness, until the centre reaches 63°C. Remove and rest.
- In the same pan, sauté the onion and apples for 4–5 minutes.
- Add the cinnamon and nutmeg, followed by the chicken stock.
- Stir in the cream, Dijon mustard and thyme and bring to a gentle simmer.
- Mix the cornflour with 2 tbsp cold water. Stir into the sauce and simmer until thickened.
- Add the cider vinegar, season and stir in any juices from the rested pork.
- Mix the fresh apple matchsticks, crème fraiche and parsley with a little cider vinegar.
- Return the pork to the sauce and warm through.
- Serve with creamy mash and greens. Finish with the toasted hazelnuts and your slaw.
Chef's Tip
Take the pork chops out of the fridge 20 minutes before cooking. Taking the chill off helps them cook more evenly and gives you a better golden sear on the outside.
