‘A sauce you’d pay money for in a restaurant’
Not my words, those of my housemate, to whom I went for a second opinion when I made this tangy “oooooh” cider and creme fraiche sauce.
It’s great when poured liberally over a crisp and juicy pork shop, or maybe even some game. It’s dead easy and very quick – though how long you leave the chops to marinade is up to you.
Ingredients (enough sauce for two chops):
A bottle of dry cider, Westcountry of course
salt and pepper
Smear the pork chops with english mustard and place in the bottom of a deep-sided dish, side by side. The dish shouldn’t be too much wider than the chops.
Pour the bottle of cider over the top and leave in the fridge to marinade for as long as you like, the longer the better.
Preheat an oven to around 200C
Remove the chops from the dish and fry them in butter in a hot pan, 2 minutes on each side. Then transfer then, in an oven-proof dish, to the oven and cook for another 8 minutes or so.
While they are in the oven, pour the mustard and cider marinade into the pan to deglaze it. Add a couple of sage leaves or a little dried sage (I’m not proud) and season. Turn up the heat and allow the sauce to reduce by about half.
Stir in a couple of tablespoons of creme fraiche and allow to warm through.
Pour over the top of your pork chops and serve with a big mound of buttery mash or some roast potatoes.