Recipes
Recipes

Pork escalopes in creamy cider sauce

The flavour of pork, apples and cider is a classic combination that works beautifully

The flavour of pork, apples and cider is a classic combination that works beautifully

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(20 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 3

Cooking Time

Price: £1.60 per serving

Nutritional Information

Each 285g serving contains

Energy
2035kj
486kcal
24%
Fat
33g
High
47%
Saturates
17g
Med
85%
Sugars
7.5g
Med
8%
Salt
0.44g
Med
7%
of your reference intake.
Typical energy values per 100g:
714kj/171kcal

Ingredients

25g unsalted butter

1 tbsp oil

414g pack Asda Pork Escalopes

1 shallot, chopped

100ml pork stock (made with half pork stock cube)

200ml dry cider (or medium cider)

1 tbsp chopped fresh thyme leaves, plus extra to serve

100g crème fraîche

1 tsp cornflour

1-2 small Cox's apples, cored

Method

1
Melt half the butter and the oil in a frying pan. Cook the pork in batches until browned on both sides. Remove from the pan, add the shallot and cook until soft. Return the meat to the pan, add the stock, cider and thyme, and simmer, uncovered, for 8-10 minutes.
2
Lift out the pork and set aside. Stir the creme fraiche into the pan and season. Mix the cornflour with a dash of cold water and stir in. Simmer for 1-2 minutes or until the sauce thickens. Return the pork and juices to the pan and reheat.Cut the apple into rounds. Melt the rest of the butter in a clean frying pan and cook the rounds for a few minutes on each side until soft but holding their shape. Serve with the pork and sauce.