"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." — jwhalenpa
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boneless pork loin chops
chopped fresh thyme
onion, sliced into thin rings
Cox apple, cored and cut into thick rings
red apple, cored and cut into rings
salt and pepper to taste
1 1/8 cups
dry hard cider
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.
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.
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.
Different than any pork recipe I have had, very flavorful. You wont have any leftovers!
This is a georgous meal enjoyed by the whole family
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!!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Somerset Pork with Cream and Apples
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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