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Somerset Apple Crusted Pork Chops

Serves: 4
Preparation time: 15 mins
Cooking time: 45 mins


100g open cap or field mushrooms, wiped
1 large cooking apple, peeled and cored
1 tbsp vegetable oil
1 large onion, sliced<
salt and pepper
4 pork chops
300ml dry cider
40g breadcrumbs
100g British Mature Cheddar Cheese, grated
3 tbsp fresh parsley, finely chopped
1 tsp chilli powder

Somerset Apple Crusted Pork 


Preheat the oven to 200º C, gas mark 6. Have ready a large shallow open-proof dish, big enough to take the chops side by side.

Using half the quantity of mushrooms and apple, slice up and place in the base of the dish.

Heat the oil in a frying pan and sauté the onion until translucent and beginning to soften. Spoon over the mushroom and apple mixture in the dish. Season with salt and pepper.

Seal and brown the pork chops in the frying pan for 3-4 minutes on each side. Transfer to the dish of vegetables and apple. Pour the cider into the dish and bake in a hot oven for about 30 minutes, depending on size and thickness of the chops. They should be almost cooked through.

Chop the remaining mushrooms and apple into quite small pieces. Mix together with the breadcrumbs, Cheddar cheese, parsley, chilli powder and season with salt and pepper.

Remove the dish from the oven and carefully spoon the topping over each pork chop, pressing the mixture down lightly on each one.

Return to the oven and continue to bake for about 10 minutes, until the topping is golden brown and the chops are cooked through.

Serve with creamy mashed potato and fine green beans.

By kind permissioan of the British Cheese Board


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