Pork in cider:

Pork in cider:

Prep:           10 mins.

Cooking:      1 hr 10 mins.

Course:        Main

Serves:        2

Rating:         3:  Moderate

For 2 people, Find:

  • 2 cheap (value) pork chops
  • 2 onions
  • ½ litre dry cider (…..buy a 2 litre bottle and you can have a drink!)
  • Stock cube
  • Seasoning
  • Micks Terbs (See Tricks’n’Tips)

 

Method 1:

  • Put a couple of the cheap (value) pork chops into an oven dish, add a few Mick’s Terbs (mixed herbs), the cider and a chicken cube, then add ground black pepper or 5 baes (see Tricks’n’Tips).
  • Chop one onion roughly and chuck that in too. Cover it carefully with foil or a lid and shove it into an oven at around 170 degrees for about an hour whilst you do a bit of updating the entries in your ‘little black book’.
  • After the hour, chop another onion and put it into a saucepan, adding just a little oil.
  • Pot-fry it for a while over quite a high heat on the top of the cooker, but keep it moving – don’t burn it.
  • Take it off the heat and put it somewhere convenient to pour the Pork’n’cider liquid into it.
  • Drain the liquid off the meat into the saucepan using a colander, then put the pork back in the oven dish, keeping it warm under its foil blanket in the now-switched-off-but-still-hot oven.
  • Boil the onion & liquid for a few minutes to reduce its volume and increase its thickness. If it’s still very thin use the ‘Sauce Glossifer’ in Tricks’n’Tips just to rectify the matter.
  • Pour the finished sauce (ok, it’s just a posh gravy rather than a sauce, but what the hell….) over the pork and serve it with whatever veg. Cheap’n’Cheerful grub.

Method 2:

  • Cut all of the meat from the chops and chuck them into a frying pan with the teensiest drop of oil, just to get the fat to sizzle a bit and give its own fat to brown the meat.
  • Throw a couple of teaspoons of flour on top and stir well with a wooden spoon until the flour has absorbed the fats. Don’t worry about the rest of the smaller lumps, they’ll melt in the oven.
  • Add a few Mick’s Terbs (mixed herbs) and of stock made from a chicken cube and the cider, stirring well to mix the flour with the stock as much as you can, then add ground black pepper or 5 baes (see Tricks’n’Tips).
  • Take off the heat and tip it all into an oven dish.
  • Chop one onion roughly and chuck that in too.
  • Cover it carefully with foil or a lid and shove it into an oven at around 170 degrees for about an hour whilst you do a bit of updating the entries in your ‘little black book’.
  • After the hour, check the sauce thickness and if it’s still very thin use the ‘Sauce Glossifer’ in Tricks’n’Tips just to rectify the matter. Serve the meat and the finished sauce with whatever veg.

More Cheap’n’Cheerful grub.

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