Pan fried pork chops in a creamy cider sauce with crispy potato cakes

Pork Chops in Cider Sauce with Crispy Potato Cakes Recipe

50 Minutes
Serves: 2

Pan fried pork chops in a creamy cider sauce with a rice potato and parsnip cake lightly flavoured with rosemary and thyme. Served with a red onion and beetroot chutney, the chutney has a hint of heat from a pinch of cayenne pepper.

Recipe Ingreds

Pork

  • black pepper (to taste)
  • 200 ml cider
  • 2 tbsp olive oil
  • 1 whole onions
  • 2 whole pork chops
  • salt (to taste)
  • 250 ml single cream

Chutney

  • 3 tsp balsamic vinegar
  • 125 grams beetroot
  • 1.5 tsp caraway seeds
  • 0.5 tsp cayenne pepper
  • 2 whole red onions
  • 25 grams brown sugar
  • 0.5 tbsp olive oil
  • salt (to taste)
  • black pepper (to taste)

Potato cake

  • black pepper (to taste)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 whole parsnips
  • 250 grams potatoes
  • 50 grams microwave rice and wild rice
  • salt (to taste)
  • 20 ml single cream

Recipe with pictures Steps

Step 1

  • peel the potatoes
  • place the potatoes in a pan of boiling water and cook gently till the potatoes are soft

Step 2

  • peel the red onion(s), chop in half cut each half into thin slices
  • peel and grate the beetroot

Step 3

  • Add the beetroot, red onion and caraway seeds into a pan with a splash of olive oil
  • cook until soft
  • stir regularly

Step 4

  • Add the balsamic vinegar, brown sugar to the beetroot mixture
  • cook for 20 mins
  • stir occasionally
  • cook until the mixture is thick and syrupy
  • add cayenne pepper
  • taste and season with salt and pepper if necessary
  • while the chutney is cooking

Step 5

  • set the oven to 220C 425F or gas mark 7
  • peel and grate the parsnips
  • wash and finely chop the fresh rosemary
  • wash and remove the thyme leaves from their stalks

Step 6

  • drain the potatoes
  • place the potatoes in a bowl
  • chop potatoes roughly
  • Add the precooked rice
  • add the parsnip
  • add the rosemary and thyme
  • Add the cream
  • stir to mix the ingredients
  • taste and season with salt and pepper if necessary

Step 7

  • lightly coat the baking tray with oil using a pastry brush
  • oil the inside of the pastry ring using a pastry brush
  • pack the potato mixture into the pastry rings and brush the top with oil bake in the oven for 20 mins or until golden brown
  • while the potato cakes are cooking

Step 8

  • peel the onion cut in half
  • cut each half into thin slices

Step 9

  • heat the olive oil in the frying pan
  • add the onions
  • cook until lightly caramelised
  • remove the onions from the pan and set a side.

Step 10

  • remove the fat from the pork chops and salt the fat, place on a baking tray in the oven to crisp up

Step 11

  • seal the pork chops in the frying pan which you previously cooked the onions in , cook the pork till the chops are golden brown.

Step 12

  • check the pork fat and if brown and crunchy remove and set aside

Step 13

  • return the onions back to the pan
  • add the cider cook until half the cider has evaporated

Step 14

  • remove the potato, rice cakes from the oven, remove the pastry rings carefully

Step 15

  • check the pork is cooked by ensuring that the juice runs clear when you stick a knife into the pork
  • Add the cream
  • taste and season with salt and pepper if necessary
  • heat through until the sauce thickens

Step 16

  • serve the pork chop with the sauce
  • and the potato cakes and chutney

Recipe Utensils

  • 4 3 inch pastry rings
  • 1 baking tray
  • 1 bowl
  • 3 chopping board
  • 1 frying pan
  • 2 grater
  • 3 large knife
  • 1 large pan
  • 1 pastry brush
  • 1 small pan
More recipes you might like: Pork Dinner Ideas

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How to make pan fried pork chops in cider sauce with potato cakes

The pork chops are pan fried with onions, and poached in cider and cream. The pork is complimented by handmade potato cakes and beetroot chutney, The potato cakes are a mixture of rice, smashed potatoes and grated parsnips and are flavoured with rosemary and thyme, the mixture is packed into pastry rings and cooked in the oven. The beetroot chutney is made from grated beetroot and sliced red onions and cooked with caraway seeds till soft. the chutney is finished with balsamic vinegar, sugar and cayenne pepper.

What makes our pork chops in cider sauce the best 

Pork chops in cider sauce is a very traditional dish and we use an authentic recipe for the pork chops, what makes this dish extra special is the addition of our delicious potato cakes and beetroot chutney which takes this evening meal to another level 

Pan fried pork chops meal and dinner ideas 

Pork chops make a great evening meal if you are on a budget and looking for something cheap to cook. Our pork chops in cider sauce is the ideal way to cook chops, serve then with 

  • potato cakes and beetroot chutney 
  • simple creamy mash potatoes and broccoli 
  • crispy jacket potatoes 
  • bubble and squeak cakes 

Pork chops in cider sauce for your dinner with friends

Pork chops in cider sauce makes the perfect main course for a traditional winter dinner party, follow our recipe for potato cakes and beetroot chutney to give the dish that extra special touch 

other pan fried recipes

Beef Stroganoff

Teriyaki Chicken with Ginger and Chive Rice

Marinated Lamb with Feta Curd, Peas & Artichokes


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