Autumnal apple and Herefordshire pork chop recipe. 15 October 2026 Think pork chops are boring? Think again! This delicious free-range pork chop recipe pairs with a seasonal sauce featuring a splash of Herefordshire cider (of course!)… Serves: 2 | Prep time: 10 minutes | Cook time: 15-20 minutes, depending on chop thicknesses Ingredients For your pork chops: 2 thick bone-in Herefordshire free-range pork chops 1 apple, thinly sliced 1tbsp Dijon mustard 30g butter 2 garlic cloves Fresh sage Fresh thyme Salt and black pepper For your sauce: 1 shallot, finely diced 150ml dry cider 150ml chicken stock 1tsp Dijon mustard 1tsp wholegrain mustard 75ml double cream Splash of cider vinegar Knob of cold butter Method Begin by seasoning your pork chops generously with salt and black pepper. Heat a little oil in a frying pan over a high heat and sear the chops for 2–3 minutes on each side until beautifully golden. Hold each chop fat-side down to render the fat, then reduce the heat and add the butter, garlic, thyme and sage. As the butter melts and begins to foam, baste the chops for 1–2 minutes, allowing them to soak up all those delicious flavours. Brush the top of each pork chop with Dijon mustard, and arrange the thinly sliced apple over the surface. Spoon over some of the fragrant sage butter before transferring the chops to an air fryer. Cook at 180°C for 8-12 minutes, depending on their thickness, until the centre reaches an internal temperature of 63°C. Remove from the air fryer and leave to rest for 8–10 minutes prior to serving. To prepare your sauce, add the finely diced shallot to the same frying pan and cook for 2 minutes until softened. Pour in the cider, scraping the bottom of the pan to release all those lovely caramelised bits. Allow the cider to bubble away until reduced by approximately two-thirds. Add the chicken stock, Dijon mustard and wholegrain mustard while simmering until the liquid has reduced and thickened slightly. Then stir in the double cream and simmer gently until the sauce coats the back of a spoon, and finish with the cider vinegar and cold butter, stirring until smooth and glossy. Season to taste. Serve you juicy pork chops topped with their tender, roasted apple slices, alongside cheesy onion potatoes and seasonal greens. Generously spoon over the creamy Herefordshire cider and mustard sauce, and tuck in! Recipe & Images: The Skinny Pig OBO Legges Farmshop Pork Chops £6.00 View Product The Legges Cider Hamper £19.50 View Product Apple Cider Vinegar £6.50 View Product Grass Fed Double Cream £3.10 View Product
