I first made this a long time ago, pretty much made it up as I went along but then it's not the most adventurous of dishes, tasty as it might be. You can probably use apple sauce in place of the cider, but I've never tried
Cooking Time
| Prep |
Cooking |
Total |
| 20 mins |
20 mins |
40 mins |
Ingredients
- 4 Pork Chops
- 2 Large Potatoes
- 500g Baby Chantenay Carrots
- 3 Cans Cider (can be ultra-cheap)
- 1/2 Can good cider
- 5 Large Apples
- Demerara Sugar
Method
- Peel and core the apples, before chopping into 8th's
- Place one apple in the fridge for later
- Place the rest into a deep saucepan and pour in 1/2 can of cider
- Add 1 Tbsp Demerara sugar
- Cover and set aside
- Peel the potatoes and slice into discs of about 5mm thickness
- Wash and clean the carrots
- Pour 3 cans of cider into a saucepan and bring to the boil
- Add the pork chops and poach for 10 minutes before reducing the heat to a strong simmer
- With the lid on, put the saucepan of apples over a high heat
- Begin boiling the carrots
- Pour some oil into the base of a heavy frying pan until the base is covered and place over a high heat
- Place the potato discs into the oil, spread evenly around the pan
- After a few minutes, the apples should be soft. Use a potato masher to break them down further and return to a low heat
- When the potatoes are golden and crispy on one side, flip them individually to cook the other side
- After 20 minutes of poaching, the chops should be ready to serve
- Drain the carrots and serve onto dishes
- Serve the potatoes
- Give the apple sauce a final stir and then pour into a serving dish
- Serve the meal immediately
- Discard the cider used for poaching