Pan Fried Pork Chops With Cider Glaze, Spiced Apple Sauce & Crackling

A truly spectacular way to make the most of our fresh bone in pork loin chops, this recipe combines beautifully pan fried pork with a rich cider glaze, a fragrant spiced apple sauce, a silky pork jus and shards of golden crackling.

It looks and tastes like a restaurant dish, but with a little patience and our freshly prepared pork chops, it is entirely achievable at home.

This recipe serves 2 and uses 2 of the bone in pork loin chops from our 2kg pack.

Step 1: Prepare The Pork Chops

Remove your pork chops from the fridge 30 minutes before cooking. Pat them completely dry with kitchen paper and season generously on both sides with salt and freshly ground black pepper.

Bringing the chops to room temperature before cooking ensures a more even cook throughout and a far better finished result.

Step 2: Cook The Pork Chops

Heat the olive oil in a large frying pan over a medium to high heat. Stand the chops fat side down in the pan and cook for 3 to 4 minutes to render and crisp the fat. Lay the chops flat and cook for 3 to 4 minutes on one side until well coloured, then turn and cook on the other side for a further 3 to 4 minutes.

Reduce the heat slightly, add the butter, garlic and thyme and baste continuously for 1 to 2 minutes. The internal temperature on a meat thermometer should reach 60 to 62°C for a blush finish. Remove from the pan and leave to rest for at least 5 minutes.

Step 3: Make The Cider Glaze

Pour the cider into the same frying pan to deglaze, scraping up any caramelised bits from the base of the pan. Cook over a medium to high heat until reduced by two thirds and slightly syrupy. Stir in the vinegar, mustard and light brown sugar. Remove from the heat and whisk in the cold butter to create a glossy, coating glaze.

Step 4: Make The Spiced Apple Sauce

Place the Bramley apple, half of the eating apples, caster sugar, apple juice, cinnamon, cloves, star anise and ground ginger in a saucepan over a medium heat.

Cook for 5 to 6 minutes, stirring occasionally, until the Bramley apple has softened and started to collapse but the eating apple still holds its shape.

Add the chardonnay vinegar and lemon juice, season with salt and pepper and leave to cool slightly. Blend to a smooth purée in a blender or food processor and set aside.

Step 5: Make The Pork Jus

Heat the olive oil in a saucepan over a medium heat. Add the shallot and cook gently for 3 to 4 minutes until softened but not coloured.

Add the cider and reduce by half. Pour in the pork stock and simmer steadily for 15 to 20 minutes, or until reduced to a light sauce consistency that coats the back of a spoon.

Add the cider vinegar, then remove from the heat and whisk in the cold butter for a shiny, silky jus. Keep warm.

Step 6: Make The Crackling

Preheat the oven to 240°C (220°C fan / Gas 9). Pat the pork skin completely dry with kitchen paper. Cut into 4 to 5cm wide strips and score the surface lightly.

Lay on a wire rack over a baking tray, season generously with salt and roast for 15 to 20 minutes, or until blistered and golden.

If needed, continue to cook for a further 5 minutes until fully crisp. Remove and leave to cool, then break into shards.

Step 7: Serve

Slice each pork chop into thick pieces and arrange on warmed plates.

Spoon the spiced apple sauce alongside. Brush the pork generously with the cider glaze.

Spoon over a little pork jus and serve the remaining jus at the table in a small jug.

Garnish with the remaining cubed eating apple and a shard of golden crackling. Serve immediately while the pork is still warm and the resting juices have settled.