Somerset Pork Recipes

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SOMERSET PORK WITH CREAM AND APPLES



Somerset Pork with Cream and Apples image

Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.

Provided by jwhalenpa

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h5m

Yield 4

Number Of Ingredients 11

¼ cup butter
4 boneless pork loin chops
1 teaspoon chopped fresh thyme
1 large onion, sliced into thin rings
1 clove garlic, crushed
1 Cox apple, cored and cut into thick rings
1 red apple, cored and cut into rings
1 teaspoon white sugar
salt and pepper to taste
1 ⅛ cups dry hard cider
3 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
  • Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
  • Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
  • Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Nutrition Facts : Calories 410.1 calories, Carbohydrate 19 g, Cholesterol 121.5 mg, Fat 23.6 g, Fiber 2.3 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 148.1 mg, Sugar 14.2 g

SOMERSET PORK WITH APPLES RECIPE



Somerset Pork With Apples Recipe image

Picked this up off a British recipe site and thought it sounded delightful. Fall is the perfect time for pork and apples and this one has a creamy sauce too! Cant wait to try it, and its made on the stove top in one pan!!!!!

Provided by LAURIE

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 1/4 lbs pork loin, cut into bite-sized pieces
12 baby onions, peeled
2 teaspoons grated lemon rind
1 1/4 cups dry cider (hard)
2/3 cup veal stock
2 crisp apples, such as Granny Smith, cored and sliced
3 tablespoons chopped fresh parsley
1/2 cup whipping cream
salt & pepper

Steps:

  • Heat the butter in a large frying pan and brown the pork in batches.
  • Transfer the pork to a bowl.
  • Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes.
  • Return all the pork to the pan and cook gently for about 25 minute until the pork is tender.
  • Add the apples to the pan and cook for another 5 minute
  • Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm.
  • Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
  • Season, then pour over the pork and serve hot.

Nutrition Facts : Calories 578.2, Fat 36.9, SaturatedFat 17.5, Cholesterol 141.1, Sodium 120.4, Carbohydrate 31.9, Fiber 4.8, Sugar 16.3, Protein 31.1

SOMERSET PORK STEW



Somerset Pork Stew image

A lovely, warming Autumn stew from the West Country of England. Somerset is famous for its apples and they go wonderfully with pork. A taste of old England for those chilly, dark evenings!

Provided by JustEmma

Categories     Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pork lean pork belly, rind off and cubed
8 ounces dried black-eyed peas
1 pint chicken broth
1/2 pint apple juice
2 tablespoons Worcestershire sauce
1 tablespoon clear honey
1 tablespoon tomato puree
1 onion, peeled and studded with
5 cloves
3 carrots, diced
2 leeks, diced
2 celery ribs, diced
1 bouquet garni

Steps:

  • Cook the pork in a pan until the fat starts running.
  • Add the black eyed beans, broth, apple juice, honey, onion and bouquet garni to the pot.
  • Bring to the boil, cover and simmer for an hour or until the beans are tender.
  • Add the Worcester sauce, tomato puree, carrots, leeks and celery and simmer for another 15-20 minutes or until the beans are extremely tender.
  • Discard the onion and Bouquet garni before serving.
  • I like to serve this up with freshly baked bread for a hearty lunch, or with some parmesan roast potatoes for supper.

Nutrition Facts : Calories 908.8, Fat 61.9, SaturatedFat 22.4, Cholesterol 81.7, Sodium 563.7, Carbohydrate 62, Fiber 8.9, Sugar 21.6, Protein 27.9

SOMERSET PORK



SOMERSET PORK image

Categories     Pork     Quick & Easy     Dinner     Simmer

Yield 4

Number Of Ingredients 13

4 trimmed pork lion steaks
1 large onion
Handful of mushrooms
Fresh thyme
1clove garlic
1/2 pint of veg stock
1medium cooking apple
2 medium eating apples
Cider -alcoholic (optional)
Pinch of dryed sage
1 dried bay leaf
Potatoes for mashing /creamed
50 ml double cream / creme freche

Steps:

  • Roughly chop onion, garlic and mushrooms and lightly fry in a little oil until soft but not coloured. 10 mins. Add half stock, cider and chopped thyme, along with bay leaf and pinch of sage. Peel and thickly slice all apples and place in pot. Place on low simmer in a medium pot. coking will breakdown after 10 mins but eating should stay just soft. In a new pan on a medium heat with a little oil, fry the pork steaks to get some colour. Season with salt and pepper to taste. 6 mins. Transfer pork steaks to other pot and light simmer for 20 mins. Sauce should be reduced by half. Make sure pork is cooked through, then take off heat for a minute or two. Stir in cream to taste. Serve with mashed /creamed potatoes. Or try egg noodles or yor favourite pasta.

SLOW COOKER PORK CASSEROLE



Slow cooker pork casserole image

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h15m

Number Of Ingredients 11

1 tbsp vegetable or rapeseed oil
4 pork shoulder steaks (about 750g), cut into large chunks
1 onion, chopped
1 leek, chopped
1 carrot, chopped
bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
1 chicken stock cube
2 tsp Dijon mustard
1 tbsp cider vinegar
2 tsp cornflour
1 tbsp honey

Steps:

  • Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
  • In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

Steps:

  • Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
  • When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
  • Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

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