Pork with Crème Fraîche, Cider and Mustard Sauce

Although this recipe's roots are firmly planted in Normandy soil, it is also perfectly suited to Herefordshire as well. Great pigs, fantastic cider, and of course – delicious dairy produce!

Ingredients

• 2 thick chops from a happy and noble pig
• 1 onion, finely sliced
• 2 cloves of garlic, finely chopped
• A few sprigs of thyme, finely chopped
• 100g The Dairy House crème fraîche
• 150ml good dry cider
• 150ml light chicken stock
• A dessert spoon of Dijon mustard
• Olive oil
• The Dairy House unsalted organic butter

Method

Pre-heat the oven to 180C / Gas Mark 4.

In a thick-bottomed pan, heat a glug of olive oil and a knob of good butter until almost smoking. Generously season the chops and fry on both sides over a high flame until pleasingly golden brown.

Remove your chops from the pan and set aside.

Turn down the heat and add the onions and soften them gently for a couple of minutes before adding the garlic. Cook for a further 5 – 10 minutes without adding too much colour.

Turn the heat back up and add the chicken stock and cider whilst scraping the lovely crustiness from the bottom of the pan. Reduce the liquid by one third and stir in the mustard and crème fraîche.

Return the chops to the pan, cover, and cook in the oven for 15 minutes.

Serve with a freshly dug spud or two to mop up the crèmmie, piggy juices.