Pork escalopes in creamy cider sauce

Pork escalopes in creamy cider sauce

The flavour of pork, apples and cider is a classic combination that works beautifully.

By , 21 September 2015
Pork escalopes in creamy cider sauce
  • Ready in: 40 mins
  • Serves: 3
  • Price: £1.60 per serving
Nutritional Info
Each 285g serving contains
  • Fat high
    33g
    47%
  • Saturates high
    17g
    85%
  • Sugars low
    7.5g
    8%
  • Salt low
    0.44g
    7%
  • Energy 2035KJ 486KCAL
    24%
of your reference intake.
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
  • 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.