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Yorkshire Recipes
by Annie Stirk
Serves 4
Preperation time 15 minutes
Cooking time 35 - 40 minutes
Ingredients:
1 tablespoon fresh rosemary, chopped
2 cloves of garlic, crushed
1 large onion chopped
1 tablespoon oil
50g/1.75ozs butter
225g/8ozs chestnut mushrooms, sliced
4 large pork chops
340ml/12flozs Dry Cider
Chives to garnish
Salt and freshly milled black pepper
1 tablespoon fresh thyme, chopped
Method
1. Season the chops with salt and pepper
2. Heat the butter and oil in a frying pan and brown the chops on both sides
3. Remove from the pan onto a plate
4. Add the onion, garlic and mushrooms to the juices and cook for approx 5 minutes
5. Return the chops to the pan
6. Sprinkle them with the herbs, then spoon the mushroom and onion mix over the top
7. Pour the cider, then turn the heat down to a simmer
8. Cover and simmer gently for 20 minutes
9. Remove the chops to a plate and keep warm in a low oven
10. Turn up the heat and simmer the sauce briskly for 2 minutes
11. Stir in the cream, let it bubble and reduce very slightly
12. Serve the chops with the sauce poured over
