Creamy Cider and Mustard Pork with Spinach
4 pork loin steaks/chops
1 tbsp rapeseed oil
2 red apples, cored and cut into wedges
200ml dry cider
200g crème fraiche
1 tbsp good quality wholegrain mustard
225g baby leaf spinach
Heat the rapeseed oil in a large, deep frying pan over a medium to high heat. Season the pork, and brown for 2 minutes each side. Remove from the pan and keep warm. Add the apple wedges and cook for 2 – 3 minutes, stirring until golden. Remove from the pan and keep warm with the pork.
Keep the pan on the heat and pour in the cider. Bring to the boil and reduce by half, then reduce the heat slightly and stir in the crème fraiche and wholegrain mustard. Return the pork to the pan, along with any juices. Simmer for 4 minutes, turning the meat halfway, then add the apple wedges and cook for a further minute.
Place the pork and apples onto warmed serving plates. Stir the baby leaf spinach into the sauce and cook until wilted. Season well and serve the sauce and spinach alongside the pork.
Add the flour and stir well to make a roux. Blend in the cider and bring to the boil. Boil for 2 minutes, then turn down to a simmer and add the cream and mustard. Season to taste with sea salt and black pepper and return the sausages to the pan. Cook over a gentle heat for 10 minutes, until the sausages are cooked through. Sprinkle with the chopped parsley and serve.
There are many varieties; cider can be dry, medium or sweet, still or sparkling. I generally use dry cider for cooking.
Happy cooking and cheers!
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