Last night I was halfway through making this and thought it wasn’t going to work and that I’d be telling you this morning that there’d be no recipe this week. However it all came together in the end and tasted really good. It’s the sort of sauce that you can make to go with pan fried or roasted pork. If you’re cooking it to go with roast pork, prepare the apples at described below and make the sauce once you’ve taken the meat out of the oven to rest.
INGREDIENTS (for 4)
4 pieces pork scotch fillet, schnitzel or 4 pork chops
Seasoning for the pork
4 whole allspice
¼ tsp black peppercorns
4 whole cloves
1 tbsp salt
3 tbsps roughly chopped fresh sage and/or tarragon
Using a pestle and mortar grind together the fresh herbs, peppercorns and cloves until the mix is almost paste like. Mix in the salt. Spread this over both sides of each piece of pork and set aside for 30-45 minutes.
2-3 apples, peeled, quartered, cored and each quarter cut into 2-3 slices.
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 cup dry apple cider + 2 tbps
1½ cups chicken stock
2 tsps cornflour, mixed with a little water
1 tbsp Calvados or brandy (optional)
3 tbps crème fraiche
Finely chopped tarragon or parsley to serve
Melt 1 tbsp butter in a frying pan and add the apple wedges. Cook on medium heat till both sides are brown and the apples caramelised. Remove from the pan and set aside.
Melt the other tablespoon of butter in the same pan. Heat to medium and add the pork. Brown both sides. The cooking time will depend on what cut of meat you’ve chosen and how thick it is. Once nearly cooked to your liking, remove from the pan.
If there’s excess butter or fat in the pan, give it a quick wipe out with a paper towel but make sure you leave any bits from the meat and apples.
With the pan on medium heat, add the cider and let it simmer till reduced by at least half. Next add the mustard and stock and simmer again to reduce a bit. Thicken with as much of the cornflour as you like. Stir in the crème fraiche and put the pork back in the pan. Gently heat it through making sure both sides of the meat are nicely coated with the sauce. Just before serving stir in the Calvados or brandy and the extra cider. Top with the apple wedges and garnish with the fresh herbs.