Pork Chops, Pears and Cider Sauce
Shake up your midweek meals with this seriously comforting and satisfying dinner of pork, pears and stick pan cider sauce. All are cooked in one pan for ease but also to allow all the flavours to get up close and personal as they roast and toast.
Method
Based on 4 servings, adjust as needed.
Step 1
Take the pork chops and score the fat 3-4 times using a sharp knife. You can also use scissors and snip the fat instead. This will prevent the chop from curling in the pan and allow the fat to render and melt as it cooks. Season the chops on both sides with salt and pepper.
Step 2
Peel, quarter and cut your pears into wedges. Finely chop the thyme, slice the white onions and shred the spring greens. You will also need to mix up the chicken stock and keep it warm.
Step 3
Place a large solid-based pan onto the heat and turn to high. Add the olive oil. When hot, lay the chops into the pan and cook for 2 minutes per side making sure they are nice and golden brown. Remove the sealed chops from the pan and pop them to one side.
Step 4
Into the same pan add half of the butter and turn the heat down to medium. When melted add the sliced onions along with a pinch of salt and the pear wedges. Cook for 4-5 minutes until the onions are slightly soft and the pears slightly caramelised. Add the chopped thyme and honey plus the dijon mustard. Coat well.
Step 5
Deglaze the pan with the cider and reduce by half. Then add chicken stock. Add the pork chops back into the pan and reduce the sauce by half again. This will take about 6 minutes of simmering on high heat. Turn the chops over in the sauce, and season once again with salt and pepper. Add a splash more stock if the sauce is over-reducing.
Step 6
Add the remaining butter to a saute pan and turn the heat to medium. Place in the shredded spring greens and allow to wilt for 2-3 minutes with salt, pepper and a splash of water. Heat through the mashed potatoes according to the packet instructions.
Step 7
Serve the mash and the spring greens, and pile on the pork chops along with the pears and that delicious cider sauce!
- Ingredients
- Based on 4 servings
-
4 Pork Chops, fat scored or snipped with scissors 1x Sainsburys British Pork Chops x4 700g -
3 Pears, peeled, cut into wedges and core removed 3x Sainsbury's Conference Pear Single -
1 tbsp Thyme, finely chopped 1x Sainsbury's Bunched Thyme 20g -
300 ml Pear Cider, or any cider 1x Kopparberg Pear Premium Cider 500ml -
1 tbsp Dijon Mustard, or wholegrain 1x Sainsbury's Dijon Mustard 185g -
2 tbsp Olive OIl 1x Sainsbury's Olive Oil 500ml -
200 ml Chicken Stock 1x Kallo Organic Chicken Stock Cubes 8x11g -
250g Greens, shredded 1x Sainsbury's Greens 500g -
50g Butter 1x Sainsbury's British Butter, Unsalted 250g -
800g Mash Potato 1x Sainsbury's Mashed Potato 800g -
1 tbsp Honey 1x Stamford Street Co. Clear Honey 340g -
1 White Onion, peeled and sliced 1x Sainsbury's Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g