4 thick cut boneless pork loin chops or shoulder chops
salt and pepper to taste
1onionchopped
1celery ribdiced
2clovesgarlic
4-5sprigs of thyme, leaves onlyor 1 tsp dried thyme
2tbspbrandy
2tsbpflour
250ml/1 cup hard apple cider or non- alcoholic cider plus 2 tbsp. apple cider vinegar
125ml/ ½ cup chicken stock
1tbspbutter
2 apples, peeled and cut into 8 wedges each
125ml/ ½ cup double cream/heavy cream
Instructions
Preheat the oven to 180C/350F. Heat the oil in large deep pan and sear the seasoned with salt and pepper pork chops over high heat for no longer than 2 minutes on each side. They should be nicely browned but not be cooked all the way through. Remove to a plate and set aside.
Turn the heat to low, then add the chopped onion and celery, sauté until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer. Then deglaze the pan with 2 tbsp of brandy, let it simmer and reduce until there is barely any liquid left. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste, then add the apple cider and chicken stock.
Return the pork chops to the pan, add a pinch of salt and bring the sauce to a boil, then cover with a lid and cook in the preheated oven for 25 minutes. While the pork chops are in the oven, peel, core and cut the apples into 8 wedges each. Fry them in butter until lightly browned but watch carefully as they burn quickly.
Then take the pan out of the oven and add the cream to the sauce, cook uncovered for 20 minutes longer or until the pork chops are tender. Add the fried apple slices to the pan, add more salt if needed and serve.