Pork with cider and applesby Jan Robinson |
| Preperation time: 10 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 2 eating apples, cored and thickly sliced; 25g butter; 500g pork escalopes; 2 shallots, peeled and finely chopped; 300ml dry cider; 3 tbsp creme fraiche. |
| Recipe Method |
| Put the apple slices in a pan along with 150ml
water. Bring to the boil, cover and simmer for 4 minutes until just
tender. Drain and set aside. Heat half of the butter in a non-stick frying pan, season the pork and cook for 4 minutes on each side. Remove the pork and set aside, keeping warm. Add the remaining butter to the pan and cook the shallots for 5 minutes. Add the cider, bring to the boil and allow to bubble until the liquid has reduced by half. Stir in the creme fraiche and simmer for 2 minutes. Add the apples and heat through. Season and serve with baby potatoes and green beans. |
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and mushroom pasta with fresh dill Pork pan-fry with creamy mushrooms baked ginger cheesecake French onion soup with gruyere toasts Sticky toffee pudding |
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