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
(20 votes)
Cook: 40 Mins
Serves: 3
Price: £1.60 per serving
Nutritional Information
Each 285g serving contains
Energy
2035kj
486kcal
2035kj
486kcal
24%
Fat
33g
33g
High
47%
47%
Saturates
17g
17g
Med
85%
85%
Sugars
7.5g
7.5g
Med
8%
8%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
714kj/171kcal
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.