Serving Size : 2 Preparation Time :0:30
Categories : "Main Meal" Cuisine: "French Style"
2 thick pork chops
1 onion -- finely sliced
1/2 granny Smith apple -- core removed and sliced
150 mls sweet cider
150 mls chicken stock
50 mls cream
2 teaspoons cornflour
butter & olive oil for frying
2 tablespoons calvados, optional
fresh sage leaves -- chopped
salt and pepper
Fry the onions in about 1/2 oz butter and 2 teaspoons of olive oil until just beginning to brown and the apple and brown. Remove to a side dish, keep warm.
Add the pork chops to the pan and brown well on each side, when almost cooked add the calvados if using and ignite. Remove the pork to a side dish and keep warm.
Add the cider and stock to the pan scraping up the juices from the pork and allow to simmer for a few minutes.
Stir in the cream and sage, return the pork to the pan with any accumulated juices. Season to taste.
Serve garnished with the warm onion and apple slices.
