Ingredients
- 4 pork loin chops or medallions, about 2.5 cm thick
- ¼ cup (30 g) plain flour
- ½ teaspoon nutmeg
- 30 g butter
- 2 green apples, cored and each cut into 8 slices
- 1 tablespoon oil
- 1 onion, finely chopped
- ¼ cup (60 ml) cider vinegar
- 1 sprig fresh thyme
- 1½ cups (375 ml) dry cider
- 20 g butter, extra
- ⅓ cup (80 ml) cream
- 1 tablespoon Calvados or brandy
- fresh thyme sprigs, to garnish
Method
1. Preheat the oven to warm l60°C (315°F/ Gas 2–3). Trim the pork of rind and excess fat. Season 2 tablespoons flour with the nutmeg, salt and pepper, and lightly coat the pork. Shake off and reserve any excess flour.
2. Heat the butter in a 2.5 litre flameproof casserole. Fry the apple in batches for 1 minute on each side, or until lightly browned. Remove. Add the oil to the butter and cook the pork for 2–3 minutes, or until evenly browned on both sides. Remove.
3. Add the onion, vinegar and thyme to the casserole and boil for 2 minutes, or until reduced by half. Lower the heat; add the cider and cook for a further 2 minutes. Add the pork, coat well in the mixture, then bake, covered, for 30 minutes. Add the apple and cook for a further 15 minutes, or until the pork is tender.
4. Arrange the pork and apple on a serving plate. Remove the thyme sprig and return the casserole to the stove top. Combine the extra butter and reserved flour in a bowl to form a paste. Gradually whisk knobs of the paste into the sauce, and bring slowly to the boil, whisking until thickened. Lower the heat and add the cream and Calvados. Spoon over the apple and pork. Garnish with thyme.
