Sussex Hotpot with Pork Chops or Steaks
Over a year ago
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Ingredients
- 4 -6 Pork chops or steaks
- 4 English apples
- 2 large onions
- Juice of 1 Lemon
- Handful of Fresh sage
- A grind Salt and Pepper
- 2 500ml bottles of Good cider
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
I made this recipe up and because I'm from Sussex, dubbed it Sussex Hotpot.
Method
-
1
Chop your onions finely. Decore, peel and cut the apples into chunks.
Fry the onions for a few minutes to soften and add to a casserole dish. Also, fry the apples in a little oil for a moment to soften and add to casserole.
Seal the meat and brown a little in pan too and then add to the casserole. Add lemon juice and sage too.
Deglaze the pan with a glug of the cider and then add that to the casserole. Then add more cider, enough to cover the meat. If you have cide left over, you'll just have to drink it.
Put the lid on the casserole and pop in the oven on a medium for an hour. Longer if you like. Take the lid off for the last twenty minutes or so.
Serve up with potatoes and generous spoonfuls of the cider onoin and apple sauce. It's delicious.
Chef's Tips
Get good quality cloudy still cider for the best results. A tin of strongbow won't have the same results!
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