Pork chops in cider sauce

When adding the cider to the juices and fat in the pan, use a flat-edged wooden spoon so that you can scrape all the delicious brown pieces from the pan. Their flavour will make all the difference to the sauce.


serves 4
4 medium pork chops, each weighing 175 - 225 g (6 - 8 oz)
3 tablespoons plain flour
salt and freshly ground black pepper
pinch of ground mace (optional)
50 g (2 oz) butter


8 spring onions, trimmed and thinly sliced
150 ml (1/4 pint) dry cider
1 teaspoon tomato puree
4 thin slices lemon, or 2 teaspoons concentrated lime juice
1 tablespoon top of the milk (optional)


1. Trim the meat, discarding any rind or fat.

2. Put the flour into a greaseproof or polythene bag and season with salt and pepper and a pinch of ground mace, if using. Toss the chops in the seasoned flour one at a time until they are thoroughly coated and dry. Put on one side.

3. Melt the butter in a large frying-pan over moderate heat. When it stops foaming, add the chops and fry them gently for 8 minutes. Turn each one over very carefully, taking care not to pierce the meat, and fry for a further 5 minutes or until they are cooked through and well browned.

4. Using a slotted spoon remove the meat from the pan and transfer it to a warmed serving dish. Cover the dish with the foil and keep it warm in a low oven until the cider sauce is prepared.

5. Add the chopped onions to the fat remaining in the pan. Stir well and cook, stirring occasionally, for 3 minutes. Pour on the cider, stir in the tomato puree and bring rapidly to the boil, stirring all the time. Add the lemon slices or lime juice and boil for 1 minute. Taste the sauce and season with salt and pepper. If the sauce is a little too sharp, stir in the milk.

6. Pour the sauce over the pork and heat the dish through for a further 5 minutes. Serve at once.

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