Pork chops with apples, thyme and cider

This is a dish I have adapted from the original Pork Normande which is normally made with pork fillet but this is for one, I would suggest using pork chops. It is that perfect harmony of pork with cider and apples which marries so well. You can use cooking apples if you like in this recipe, I tend to use Granny Smiths as they are much sweeter and find I have to add a lot of sugar to take away the bitterness.

Ingredients

2 pork steaks/chops

2 granny smith apples peeled and sliced

1 tbsp brown sugar

½ pint of cider

½ cup of cream

2 tbsp fresh thyme leaves

1 oz butter

Method

First prepare the apples, slice them and put them in a bowl with a few drops of water and the sugar, if you have a microwave cook on high for about 3 minutes until the apples are cooked and softened. If you don’t. use a saucepan with the sugar and a few tblps of water and cook on a low heat until soften and mixed through.

Now season the pork, heat a saucepan with the butter and when foaming add the pork, cook for about three minutes on each side and cooked through, set aside and keep warm. In the same pan, pour the cider in and deglaze, let it reduce for a moment and then ad the apples, reduce a bit more, add the cream and the thyme leaves, reduce for a few minutes and season. Put the pork back into the sauce to warm through, serve immediately with some boiled new potatoes.