Pork with apples and cider
4 servings
35 minutes
Pork with apples and cider is a refined dish of Irish cuisine that combines the rich flavor of meat with the gentle sweetness of caramelized apples. The cider adds a light fruity tang to the sauce, while cream makes it velvety. Traditionally, such a recipe is associated with rural Irish cooking where apples and cider were widely available. The dish has a delicate balance of flavors: the soft acidity of the apples complements the juiciness of the pork, while aromatic spices enhance its depth. It is perfect for a cozy family dinner or festive gathering, especially in autumn when apples are at their peak ripeness. It is best garnished with roasted potatoes or a light green salad to create a harmonious blend of flavors.
1
Heat vegetable oil in a pan, add chopped onion, and fry for 5 minutes until soft. Remove from the pan.
- Vegetable oil: 1 tablespoon
- Onion: 2 heads
2
Place apple slices in the pan and fry for 1-2 minutes until they start to soften but do not fall apart. Add sugar and butter and stir in the pan until the apples begin to caramelize. Transfer the apples to the onion.
- Yellow apples: 2 pieces
- Cane sugar: 2 teaspoons
- Butter: 10 g
3
Place the meat in the pan, sprinkle with spices, and fry for 4 minutes on each side. Add the apples and onions, pour in the cider, and bring to a boil. Immediately add the cream and shake the pan. Let it simmer for 1 minute, season with spices, and serve with potatoes and green salad.
- Pork chops: 4 pieces
- Cider: 4 tablespoons
- Whipped cream: 4 tablespoons