Pan-fried Pork with Apple Cider Cream Sauce

Inspired by the Masterclass by Marco Pierre White I recently went to, where Marco showed us that the Knorr stock pot doesn't have to be diluted with water.  Apple, carrot, prune juice make for a much more tastier dish adding another depth of flavour.

With that in mind and armed with a chicken stock pot, a bottle of apple juice and a bottle of cider.  Apple cider cream sauce was in the making!  I served it with buttered spinach rice it went down very well indeed. 
Nothing fancy involved making the buttered spinach rice.

Make your rice in the usual fashion (I always use a rice cooker) then when it's cooked stir through a knob of butter and a handful of baby spinach.  Put a lid on and leave for just a minute or so before serving.

To serve 4 you will need:
4 nice fat boneless pork loin chops with a little fat around the edge
 40g butter
40g flour
500ml of fresh apple juice
1 Knorr Chicken stock pot
500ml cider (I used Bulmers original apple cider)
120ml double cream or heavy cream if you're in the US

How to do it:
Heat up a medium saucepan and add the butter - when it has melted stir in the flour and cook over a low heat whilst stirring all the time so it doesn't burn.  Be sure to cook the flour for a couple of minutes or the sauce will taste floury and will be lumpy. 

Now you can add the apple juice a little at a time, stirring all the while (a balloon whisk is they way to go here, if not a wooden spoon).  Keep adding the apple juice until it's all in the pan and you have no lumps.

Stir in the Knorr stock pot and simmer over a medium heat, stirring until the sauce has reduced by half.   
Why do you need to reduce it by half? Because you will get a much more concentrated flavour to your sauce.

When that's happened (be prepared for it to take a while) you can pour in the cider.  Again you need to let this simmer until that has also reduced by half.

Only when that's done can you either remove from the heat because you don't want the sauce ready yet, or you can carry on:

Bring the sauce back up to heat but don't let it boil.  Stir in the double cream (double cream is less lightly to split when heated). 

Pan-frying the Pork:
I'm not giving cooking times because everyone likes their meat cooked differently and it depends on the thickness of your pork and how high you have the heat under it!

You can add in a couple of spoons of the pan juices from the pork you are pan-frying if you wish and this will add yet another depth of flavour.

Pan-fry your pork in a heavy based pan with nothing but a small knob of butter and the teeniest bit of olive oil.

Aim for lovely browned edges to your pork so you will need the heat up to get it going or it will boil instead of fry.  You can pop them in the oven to finish cooking along with just a splash of apple juice to keep them moist.

Jan's Top Tip!
I'd make the sauce to the point where you're about to add the cream.  Start cooking the pork and the rice, then when you know what's what you can finish the sauce off at the last minute.


1 comment

Thanks for taking the time to comment - much appreciated.

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