• 4 Linley Valley Pork Chops
• 2 tsp caster sugar
• Salt and pepper for seasoning
• 2 Tbsp olive oil
• 2 medium Granny Smith apples, halved through the equator.
• 6 medium shallots, peeled
• 2 Tbsp butter
• 4 garlic cloves, finely minced
• 2 Tbsp plain flour
• 330ml apple cider (alcoholic or non-alcoholic)
• 1 cup chicken stock
• ¼ cup Dijon mustard
• 1 Tbsp. apple cider vinegar
• 10–12 sprigs thyme

Serving Suggestions

• Wilted seasonal greens, such as broccolini or silverbeet
• Polenta, mashed potato or rice

TO PREPARE:

1. Pat dry pork chops with paper towel. Sprinkle both sides with sugar, salt and pepper. 
2. Using a large heavy base frying pan, heat oil over high. Sear pork chops on both sides until caramalised (about 5 minutes total). Transfer to a plate.
3. Add a little more oil to pan, sear apples (cut side down) and shallots until golden brown (about 2 minutes). Remove apples to plate, leaving shallots.
4. Reduce heat to medium. Add butter, garlic and cook  just until fragrant, about 30 seconds, then stir through flour to coat shallots. 
5. Pour in cider, stock, mustard and vinegar, scraping up any browned bits. Stir  into flour to thicken sauce.
6. Return apples to pan, arranging them cut sides up, add thyme and bring mixture to a simmer until sauce is thick enough to coat a spoon (about 10 minutes).
7. Nestle pork chops into sauce, and partially cover with lid or foil. Simmer for 7–10 minutes (or until internal meat temperature is 62°C). Remove from heat; serve with seasonal greens.

Cooks Notes

• Simmering alcoholic cider will remove the alcohol from the liquid.
• We like our apples with a little bit of crunch when cooked, prefer them softer, then just cook  for longer.

Credit:

Recipe and styling Kate Flower @kateflowerfood