Pork Chops with Cider & Cream Sauce and Apple Chutney
The main dish prepared as part of the Brogdale Cider Festival on Saturday 19 September.
Serves 4 People
4 pork chops
½ pint of cider
½ pint of stock
4 tbsp double cream
Chutney - to be made in advance
4 apples, peeled, cored and finely chopped
100g shallots finely chopped
1 clove garlic chopped
150g tomatoes diced
100g dates chopped
100g raisins chopped
20g ginger grated
100g soft dark sugar
60ml malt vinegar
Start off by making your chutney. Combine ALL ingredients, add to a wide, deep pan and cook on a gentle heat for around 1 hour 30 minutes until all ingredients softened. Leave for flavours to infuse, ideally overnight.
Season and then grill your pork chops for 12 minutes in a griddle or heavy based pan. Remove and keep warm.
Add cider to the pan on medium heat, bring to the boil and reduce to around half, then add stock and reduce to around half again and then add double cream and reduce to desired consistency.
