Somerset Pork with Cider

How to Make Somerset Pork with Cider

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1. Pat the chops dry and season both sides with the salt and pepper.

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2. Heat the oil and half the butter in a large, deep frying pan over medium-high heat. Sear the chops for 3 to 4 minutes on each side until well browned, then lift them onto a plate.

   Mark done Start 3 min timer

3. Add the remaining butter to the pan, followed by the onion and apples. Cook for 6 minutes over medium heat, stirring, until the onion is soft and the apples are starting to colour.

   Mark done Start 6 min timer

4. Pour in the cider and boil hard for 5 minutes until reduced by about half, scraping up the browned bits from the base.

   Mark done Start 5 min timer

5. Add the stock, mustard and thyme and bring to a simmer. Return the chops and their juices to the pan.

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6. Cover and simmer gently for 12 to 15 minutes, turning once, until the pork is cooked through and a thermometer reads 63°C.

   Mark done Start 12 min timer

7. Lift the chops onto warm plates. Stir the cream into the sauce and simmer for 3 to 4 minutes until slightly thickened, then taste for seasoning.

   Mark done Start 3 min timer

8. Spoon the sauce and apples over the chops and scatter with parsley.

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Tips for Making Somerset Pork with Cider

• Choose a dry or medium dry cider. A sweet one gives a sweet sauce, and the sharpness is what makes the dish.
• Check the chops with a thermometer rather than cutting them. Pork is done at 63°C, and past that point it dries out fast.
• Add the cream off a high heat. Cream boiled hard in an acidic sauce can curdle, so keep it at a gentle simmer.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Somerset Pork with Cider

• Mashed potatoes
• Buttered savoy cabbage
• Steamed green beans

Storing & Reheating Somerset Pork with Cider

Keeps in the fridge for up to 2 days and reheats gently in a covered pan with a splash of stock. The cream sauce may split on freezing, so it is best eaten fresh.

Somerset Pork with Cider FAQ: Common Questions

Somerset Pork with Cider Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.