Fried pork chops with shallots, sage & cider

(from xombi’s recipe box)

Source: Rick Stein Food Heroes

Prep time: 40 minutes
Cook time: 40 minutes
Serves 2 people

Categories: Food Heroes


  • 2x good quality pork chops
  • 2 shallots, finely chopped
  • a few fresh sage leaves, finely chopped
  • 25g butter
  • splash olive oil
  • a few swigs of cider
  • 1 tsp finely chopped parsley


  1. This is really similar to another Jamie Oliver recipe I’ve made before, in that case you stuff the chops with a butter / sage mixture. This is a Rick Stein recipe & I think it’s slightly better because of the cider sauce you make after. The formula is similar though: butter, sage, cider, find a way to munge it into pork. Goes well with some good new potatoes (in season now), and broccoli.

  2. Score the pork chops in crosses fairly deep (almost cut mine into pieces, probably went too far), into about 1cm wide squares. Mix the butter, shallots & sage together, season and spread over the chops, making sure you get it into the scores. Now heat a splash of olive oil in a wide, lidded frying pan. Fry the pork chops on both sides for a few minutes till browned, then add some cider, place the lid on the pan and cook through. When ready remove the chops and put somewhere warm, then add a little more cider to the pan and reduce. When the mixture is rich & slightly thicker, add the parsley and season to taste, then pour over everything.

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