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Pork chop and cider casserole recipe

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Pork chop and cider casserole recipe

Ingredients

  • 4 pork chops. good thick ones with a lot of fat
  • salt and freshly ground pepper
  • a great glug fruity essential olive oil
  • 1 large onion. or 2 small ones, peeled, chopped
  • a few eating apples. each reduce 8 wedges, and a minimum of 3 eating apples left whole
  • a couple of fresh sage leaves
  • a couple of juniper berries. squashed using the rear of a knife
  • a great glass of dry cider

Method

Preheat the oven to 200C/400F/Gas 6.

Season the chops well with salt and freshly ground pepper. Inside a large shallow ovenproof pan, heat the essential olive oil and fry the rind of every chop for any good jump for you to get them crisp. Then gently fry both sides for any minute approximately to obtain the outdoors crusty and golden brown, and take away in the pan. Add some onion towards the same pan using the pork juices, and brown just a little before including the apple wedges and sage leaves (add merely a couple of as sage can overpower the dish) using the juniper berries.

Add some chops into the pan, and nestle them one of the apples and onions, combined with the remaining whole apples. Pour within the cider, enough to simply cover the components, season to taste and put within the oven for around 30 minutes, or before the pork and apple are cooked.

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