Somerset Pork Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
• Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
• Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
• Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Steps:

• Heat the butter in a large frying pan and brown the pork in batches.
• Transfer the pork to a bowl.
• Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
• Return all the pork to the pan and cook gently for about 25 minute until the pork is tender.
• Add the apples to the pan and cook for another 5 minute
• Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
• Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
• Season, then pour over the pork and serve hot.

Steps:

• Heat the butter in a large frying pan and brown the pork in batches. Transfer to a bowl.
• Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
• Return the pork to the pan and cook gently for about 25 minutes or until tender.
• Add the apples to the pan and continue to cook for another 5 minutes.
• Using a slotted spoon, transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
• Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
• Pour over pork and serve hot.

Steps:

• Cook the pork in a pan until the fat starts running.
• Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
• Bring to the boil, cover and simmer for an hour or until the beans are tender.
• Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
• Discard the onion and Bouquet garni before serving.
• I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.