This is a great dish for the whole family as well as being an inexpensive mid week meal. It looks impressive and tasted delicious. I cook it for about an hour and a half but it can be left for two hours if needed so great if you need to pop something in the oven and come back later. (Perfect if I’m going to watch my daughter play netball after school).
Best served with a jacket potato which you can put in the same oven for the same duration just splash olive oil and a little sea salt on them. Cabbage is also a great accompaniment.
You can use loin pork chops which are leaner but I like to use pork shoulder chops as they have a marbling of fat that melts away in the cooking process and they are cheaper. You can add mushrooms if you fancy or it works well with a peeled apple chopped and added for sweetness. Be careful to use dry cider (Strongbow is good) – I have used Magners before and found it a bit sweet.
Slow Cooked Pork Chops in Cider
- 800g boneless pork shoulder chops (any chops will do)
- 1 tbsp olive oil for frying
- 1 onion
- 2 garlic cloves
- tbsp flour
- 300ml dry cider
- tsp grainy mustard
- 2 tbsp single cream
- tbsp chopped parsley
- Maldon salt and black pepper
- Preheat the oven to 160C/140c fan/gas 3.
- Peel and slice the onion and peel the garlic. Find a casserole dish with a lid that is suitable and then heat up a large frying pan with the oil. Season the pork and fry in the pan on a hot heat until browned on both sides. Remove with a slotted spoon and place in the casserole dish.
- Turn the heat to medium and add the onions for a few minutes. At this stage you can add mushrooms or apple if you fancy it. Crush the garlic in to the pan, add the tbsp of flour, stir for a minute then slowly add the cider. Now tip this into the casserole dish, put on the heat and bring to boil. This can then go in to the preheated oven for between one and a half to two hours.
- Remove from the oven, place on a very low heat, add the mustard and cream, stir. add the parsley and serve.