Somerset Pork with Cream and Apples Recipe -

Somerset Pork with Cream and Apples

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"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."

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2002

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.

Most Helpful Critical Review
Jun 12, 2009

Living in the UK made me anxious to try this with local ingredients (we actually live in Somerset). I do agree that it was bland even with local dry cider (much different from what you get in the US). Less cream might solve the problem but to the sauce just didn't have a lot of taste even with three different types of fairly tart apples (Cox, Braeburn & Delicious) and the dincredibly strong onions they have here. The pork however was extremely tender and my kids like it (passed on the sauce completely after the first taste). Probably won't make it again.


14 Ratings

Jul 14, 2003

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 that'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.

Jul 13, 2003

Different than any pork recipe I have had, very flavorful. You wont have any leftovers!

Apr 12, 2008

This is a georgous meal enjoyed by the whole family thank you

Aug 27, 2009

I am new in Scotland and I am trying new recipes and this one is great!! I used a dry cider beer and i little more heavy cream and there was no leftovers!!

Mar 10, 2006

I was rather disappointed with this recipe- it was bland and not as creamy as I would have hoped- I had to add other spices too it- honestly, I don't think I will make it again

Mar 20, 2005

This was very nice although I made a few changes. I used butterflied pork steaks instead of chops. I cooked the pork, then cooked the sauce then added the pork back to the sauce to heat through all in the same pan. Didn't have any apple cider so used a 1/4 cup of cider vinegar and made up the rest with chicken stock. Because of the vinegar the sauce was slightly tangy but it worked well with the sweet apples.


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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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