Somerset Pork with Cream and Apples11 Reviews
- Prep: 25 min
- Cook: 40 min
- Ready In: 1 hr 5 min
“Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.” - by jwhalenpa
Original recipe yields 4 Servings
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
- Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
- Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
- Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.
Amount Per Serving (4 total)
- 410 cal
- 23.6 g
- 19 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Nice autumn dish. Loved the mingled flavors of apples and onions! The apples and onions were so good, in fact, you may want to double those! I used a Granny Smith apple instead of the Cox apple...." See more"
"This is a very good recipe! However, I noticed that the fresh thyme wasn't noted in the recipe instructions. I assumed it was to be sprinkled or pressed on top of the pork chops before browning, so ..." See morethat's what I did. I didn't sprinkle the cooked apples with sugar, as I used a Braeburn apple and it was quite sweet enough. I used Woodchuck Granny Smith Cider. I'm not sure if that's the right item (it's sold with the beer in stores here in New England) but it sure tasted very good! A definite keeper."
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