Pork escalopes in creamy cider sauce
- 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
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.
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.