Pork Chops with apple and creamy mashed potato

Posted: 19/03/2019

Pork chops with creamy mustard mash and apple – what's not to love about this indulgent weeknight dinner for two? Perfect for impressing a loved one. 

Serves 2


1 pack of 2 Wicks manor pork chops
250 ml chicken stock
2 heaped tbsp soured cream / full-fat crème fraiche
15g butter
1 pink lady apple, cut horizontally to give 1/2cm round slices. Remove any seeds with a knife tip.
1 heaped tbsp wholegrain mustard
Salt and freshly ground black pepper
Rapeseed oil or equivalent
Mashed potato and cooked savoy cabbage to accompany.


  1. Heat large heavy-based, non-stick pan over a medium- high heat.
  2. Oil and season the chops and place in the hot pan.
  3. Cook for 2 minutes on each side plus another 2 minutes on the fat edge to ensure the chops are beautifully browned. Remove from the pan and set aside on a plate under foil.
  4. Wipe the pan of any blackened bits, drizzle with a little oil and melt in 15g of butter over a medium heat.
    Once foaming, add the apple slices and cook for 2 ½ minutes per side until softened and golden, but still retaining a little bite. Remove from the pan and add to the pork.
  5. Add the chicken stock, sour cream / crème fraiche and mustard to the pan and whisk until blended. Bring to a gentle simmer.
    Return the pork to the pan and simmer uncovered for a further 5 minutes, turning the chops once halfway through, until the meat is just cooked. Do not overcook the pork as it may turn tough.
  6. Transfer the chops to plates, pour over the sauce and add the apple slices.
    Serve with mashed potato and cooked savoy cabbage.

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