Ingredients:
1 tablespoon vegetable oil
2 cox orange pippin apples, each cut into 8 wedges
800 g pork chops
2 sprigs fresh sage
200 ml dry cider
1 tablespoon red currant jelly
200 ml creme fraiche
salt & freshly ground black pepper
Directions:
Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.