Slow Cooked Pork Chops with Apple & Cider

(Serves 6)

This dish is definitely a winner.

INGREDIENTS

6 pork chops

Seasoning

1 large onion-diced roughly

8 mushrooms-sliced

1oz/25g plain flour

½ teaspoon of paprika/cayenne pepper

1 rounded dessertspoon of wholegrain mustard

1 large cooking apple-diced

330ml (long neck bottle) cider

100ml pouring cream

400ml chicken stock/water

METHOD

Heat a large pan with a little oil. Season the pork chops lightly with a little salt and pepper.

Pan fry the pork chops on each side for 3-4 minutes until they are golden brown and then remove from the pan and set aside for a few minutes whilst making the delicious sauce.

Return the pan to the heat, adding a little oil if necessary and then add in the diced onions and sliced mushrooms and cook for 3-4 minutes until they begin to soften.

At this stage sprinkle in the flour mixed with the paprika and use this to coat all of the mixture. If you wish you can take it off the heat to stir in the flour.

Return the pan to the heat and then pour in the cider, pouring cream and chicken stock.

Immediately mix in the wholegrain mustard at this time also (of course you could add more mustard if you wish).

Allow this sauce to come to the boil at this stage, and then add in the chopped cooking apple and then return the pork chops to the pan, reduce the heat to a gentle simmer, cover with a tightly fitting lid and cook slowly for a further 30-35 minutes.

Serve the dish with either basmati rice or some roasted baby potatoes and steamed green vegetables.