Creamy mushroom and chestnut pork with apple recipe
Pork chops are sweetened with apple and cooked in a creamy mushroom and chestnut sauce – a decadent dish for a cold winter's evening.
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Cooking tools:
- Skillet
- Wooden spoon
- Mixing bowl
- Plate
- Saucepan
- Immersion blender
- Fine-mesh sieve
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Tongs
- Kitchen timer
Ingredients
- Olive oil for frying
- 4 thick 250g British outdoor-reared pork chops on the bone
- 100ml brandy
- 100g butter
- 1 red onion, cut into thick slices
- 1 red apple, cut into thick slices
- 200g button mushrooms
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 250ml chicken stock
- 200g cooked, peeled vacuum-packed chestnuts, chopped
- Nutmeg for grating
- 200ml double cream
- 30g dried wild mushrooms, soaked in 200ml boiling water
- 6 fresh sage leaves
- You’ll also need…
- 2 litres baking dish
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