Matthew Tomkinson's juicy pork and apple recipe

  • Serves 4
  • 20min to prepare, 45mins to cook plus resting time
  • 565 calories / serving
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(h)juicy pork and apple Great British Chef TESCO

This delicious recipe for classic pork and apple is one that is sure to get the kids excited and involved in cooking.

Prepare your ingredients by peeling, coring and dicing the apple - a task older children can easily do. Finely slice the onion and garlic cloves. Slice the button mushrooms. Pat dry the pork chops and season with salt and pepper to taste. Make sure to wash your hands after handling raw meat.

Add the olive oil to a pan over medium heat. Once the pan is hot, use tongs to sear the chops all over until evenly browned. Once seared, remove the pork from the pan and allow to rest.

Return the pan to the heat and add the butter, apple, mushrooms, onions, garlic and sage. Cook for 5-10 minutes, until the onions become translucent.

Pour the apple juice into the pan and bring to the boil. Allow to simmer until reduced by half - about 15 minutes.

Add the chicken stock and simmer for around 10 minutes, allowing the liquid to reduce by half again. Then pour in the cream and stir well.

Place the pork back to the pan and turn the heat down. Cook until the pork is cooked through - about 6-8 minutes.

Remove the pan from the heat, season the pork with salt and pepper to taste. Serve warm.

See all Cooking with Kids recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 pork chops
  • 1 Granny Smith apple, peeled cored and diced
  • 10 button mushrooms
  • 1 large onion
  • 2 garlic cloves, unpeeled
  • 2tsp dried sage
  • 10g (½oz) butter
  • 330ml (11fl oz) apple juice
  • 200ml (7fl oz) chicken stock
  • 50ml (2fl oz) double cream
  • 2 pinches salt
  • 2 pinches black pepper
  • 1tsp olive oil
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  • Energy 2353kj 565kcal 28%
  • Fat 43g 61%
  • Saturates 17g 85%
  • Sugars 15g 17%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 17g Protein 30g Fibre 2g

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