This can be served at any time of the year, making a pleasant and interesting change from the normally bland fried or baked pork chops.
- 1 large pork loin chops (for each person weighing about 6oz each, without the kidney)
- dried porcini (or similar Italian flavoured mushrooms)
- 31 millilitres creme fraiche (for each chop)
- butter (for frying the chops)
- 1 tablespoon thyme
- 2 tablespoons maple syrup
- 177 millilitres red wine
- 118 millilitres orange juice
- all-purpose flour
- 1 tablespoon chopped fresh thyme (to garnish)
- 113 grams mushrooms (dark grilled, open capped)
- 1 medium bramley apple (peeled, cored and sliced)
- lemon juice
Caramelised Pork Chops, Baked With Maple Syrup and Apple Topped With Creme Fraiche is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
As this quite rich, you need to serve only with simple vegetables; the sour cream and chives creamed potatoes, is magic with this, or perhaps a crisp 'interesting' salad.
Serve with a dry wine should you want to.
The weather determines what I serve with this; potatoes, vegetables, or salad!
- Creme fraiche is easy to make your own: In a glass or stainless steel container, stir gently, do not beat, together 3 parts double cream and 1 part plain yogurt. Mix well and cover with clingfilm, and place somewhere warm, the top of the refrigerator or anywhere where it will cultivate and stay warm. Let this sit overnight or at least 12 hours, when it looks thick, put it in the refrigerator; it will keep for at least a couple of weeks in a refrigerator. The completed product should taste someone tart