Pork Chops with Cider, Thyme and Maple Syrup
Today we are turning our attention to our fantastic free-range pork chops from our friends at Blythburgh farm in Suffolk. These pork chops are so succulent, juicy and flavourful. They come with the skin on, for those of you who love crackling (and who doesn’t?).
@eatlikeagirl is a very big crackling fan as you know from her recent pork roast recipe but she has cooked these pork chops with the skin off today. You can always save the skin for extra crackling another day!
She crisps the fat on the side first and then makes a gorgeous cider and maple syrup sauce in the rendered meat juices while the chops rest. It makes for a super quick and delicious supper. Served here with sauté potatoes and some purple kale.
Sometimes you are just cooking for yourself, as I often do. So I am sharing this recipe for one person, but you can multiply accordingly.
Pork Chops with Cider, Thyme and Maple Syrup Recipe
1 free-range Suffolk pork chop, skin removed
A few sprigs of thyme, leaves removed from the stem
25ml maple syrup
1 tbsp cider vinegar
Season the chops with sea salt on both sides as early as you can. An hour before is ideal, keeping covered in the fridge while they season. Whenever you can though, just before is ok too!
Press the fat side of the pork chop down in a heavy dry frying pan over a medium-heat and crisp until golden. Fat will render as you do this which we will fry our pork chop in. Fry for 4-5 minutes on each side, with the thyme, basting with the juices as it cooks. A regular spoon is perfect for this. When cooked, remove and leave to rest under foil to keep warm.
Add the cider, maple syrup and the vinegar to the pan (don’t clean it!) and cook over a high heat until it reduces by 1/3 to a 1/2. Taste and adjust seasoning and maple syrup or vinegar depending on whether you want it more sour or sweet.
Serve the chop with the sauce poured on top. Enjoy!
Recipe is Copyright © Niamh Shields 2020