Pork with Caramelised Apple and Mustard Sauce
This dish is really good. I would say it is a moderate skill level, only because there are a few elements but it really isn’t hard if you plan and prepare well. read the recipe, get everything ready and take your time, the last thing you want to do is worry about something going wrong! Individually everything is easy, timing comes with practice.
- 2 Pork chops or loin
- 2 Apples
- 1tbsp Sugar
- 450g Potatoes
- peeled and cut 1cm cubes.
- 3 tbsp Oil
- 250ml Chicken Stock
- 100ml Double Cream
- 1tbsp Mustard (any will do
- use your favourite. I’ve used wholegrain)
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly
Heat the oven to 220c. Get the pork out of the fridge to come up to room temperature, dry it on kitchen roll.
Put the cream and chicken stock and put on a low heat. Reduce slowly by half, stirring occasionally. This will take around 45 minutes. When reduced add the mustard and season with salt.
Wash the potatoes well. Bring them to the boil for 3-4 minutes to soften. Drain and let dry completely.
Heat a pan until hot and add some oil and the potatoes. Fry until starting to crisp and then put into the oven until cooked through, 20 minutes should do it, stirring every 5 minutes. Drain on a cloth or kitchen roll before serving.
Take the core out of the apple, cut each end off so it can stand flat and cut in half. Brush with oil and sprinkle with sugar.
Heat another pan until very hot and add the pork fat side down. This is the best way to make sure you don’t end up with raw fat. Cook on each side for 4 minutes, allow to rest.
At the same time, fry the apple in the same pan, turning only once to get the caramelisation.
Serve it all stacked to give it a nice height and look great on the plate. Don’t pour the sauce over, use a spoon and lay it on. This is called Nape, it makes things look so much better!
Allow the pork to rest for about 5 minutes after cooking to allow it to relax.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.