Cider-glazed Pork Chops with a Confit of Apples and Shallots recipe | Delia Smith

Ingredients

• 4 thick British pork chops
• 1 dsp flavourless oil
• 1 tsp butter
• 225ml strong dry cider
• 2 tbsp cider vinegar
• 275ml strong dry cider
• 55ml cider vinegar
• 300g Cox's (or other dessert apples)
• 1 rounded tbsp dark muscovado sugar
• 8 shallots, peeled and quartered through the root (approx 250g)
• 1/8 tsp ground mace
• pinch of ground cloves