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 :
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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.
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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.
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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!