Pork chops with cider gravy is the West Country-style British chop supper — crisp fat, juicy centre, and a tangy cider pan gravy. Fry Pork Chops 1kg (Frozen) on the hob, deglaze with cider, and serve with mash. Shop Pork Chops and Pork when you want butcher chops, not thin supermarket steaks.
Ingredients
- 4 pork chops (from a 1kg pack), thawed if frozen
- 1 tbsp oil; salt and black pepper
- 1 onion, sliced; 1 tsp flour
- 200ml dry cider + 100ml chicken stock
- 1 tsp wholegrain mustard; a knob of butter
- Mash and greens to serve
Method
- Pat chops dry and season. Heat oil in a wide pan; fry chops 4–5 minutes each side until golden and cooked through (75°C). Rest on a plate.
- In the same pan, soften onion. Stir in flour, then cider and stock. Simmer 4–5 minutes until glossy.
- Stir in mustard and butter; taste for seasoning. Return chops to warm through in the gravy.
- Serve with mash and greens, spooning cider gravy over everything.
- Tip: score the fat and stand chops on the fat edge for a minute to crisp it.
Prefer boneless? Pork Loin Steaks 4x 135g cook a touch faster. Browse Pork Steak for more quick pork plates.
