Pork chops with apples and cider - Saïdah (Brasserie des Franches Montagnes)

For a dry cider, characterized by its notes of green apples, we offer Pork Ribs with Apples and Cider , accompanied by a parsnip puree. This combination of autumnal flavors complements the freshness of the cider.

Ingredients for 2 people:

For the pork chops and sauce:

  • 2 pork ribs
  • 2 apples, cut into slices
  • 200ml of cider
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 sprig of fresh rosemary
  • 2 tablespoons of olive oil
  • Salt and pepper

For the parsnip puree:

  • 3 medium parsnips, peeled and cut into pieces
  • 50ml of cream
  • 25g butter
  • Salt and pepper

Instructions :

  1. Cooking Pork Ribs :

    • Season the pork chops with salt and pepper.
    • In a skillet, heat the olive oil over medium-high heat and brown the pork chops on each side. Remove them and set aside.
    • In the same pan, add the onion, garlic, and apples. Saute until tender.
    • Return the pork chops to the pan, add the cider and rosemary. Simmer over low heat until the pork is cooked and the sauce is reduced.
  2. Preparation of Parsnip Puree :

    • Cook the parsnips in boiling salted water until tender.
    • Drain and mash the parsnips with the cream and butter until you obtain a smooth puree. Season with salt and pepper.
  3. Services :

    • Serve the pork chops with the apples and a little sauce.
    • Serve with a portion of parsnip puree.

The apples and cider provide a natural sweetness that pairs perfectly with the cider, while the parsnip puree provides a creamy texture to balance the experience.

Cheers & Stay Brewtiful!