The local butcher where the pork chops were bought gave the inspiration for this sauce – cider and apple are the two key ingredients and then you can add whatever you like really. I love mushrooms and so they seemed the obvious choice. Feel free to only use one type of potato – I was feeling particularly greedy on this day!
2 pork chops
100g button mushrooms
4 tbsp creme fraiche
4 medium sized potatoes
1 sweet potato
4 tbsp olive oil
2 cloves garlic
Salt and pepper
1. Preheat the oven to 200C/Gas mark 6. Peel the potatoes and the sweet potato and chop into rough chunks. Parboil the potatoes only for ten minutes. Heat the olive oil in a baking tray in the oven and add the potatoes, sweet potatoes and garlic (the garlic can be left unpeeled but should be crushed).
2. Peel and chop the apple and chop the mushrooms. In a saucepan with the rest of the olive oil soften the chopped apple, add the mushrooms and the cider and the creme fraiche. Season and leave to simmer for ten minutes.
3. Seal the pork chops in a large frying pan and when they have a bit of colour add the sauce. Leave to simmer for 10-15 minutes until the pork chops are cooked.
4. Chop and boil the courgettes in salted water for 5-7 minutes.