Somerset pork with apples

Now this week hasnt gone so well… and so, head in a daze, I arrived at the counter…ready to start dinner, and realized I didnt get the pork out the freezer. DERRRRR! So I legged it walked briskly down to Asda and bought some more. Now I can, rations wise, get out of trouble here on a technicality… Im Daft I’ll just use the frozen pork as part of next weeks meat ration 🙂 TADA Crisis averted!

somerset pork - One of the kids plates

Somerset pork - One of the kids plates...sorry AGAIN for naff photo... tasted sooo good!!!

Obviously, having small children, I cut the pork, apple etc up quite finely for little people not to choke… this means my dish wasnt as pretty as the recipe’s as their pork was in chunks and apples where sliced then halved…. which makes for better presentation. Which Im not really bothered about, the joy is in the eating, unless Im REALLY trying to impress someone.


  • butter to seal the pork…. can use low fat margarine or vegetable oil if more calorie conscious (butter taster than marg, marg better than oil)
  • 500g pork loin, cut into bite sized pieces
  • 12 baby onions, peeled… I used 3 medium sized onions roughly chopped….. leeks would work but onions are better.
  • 2 tsp grated lemon rind
  • 300ml/ 1/2 pint dry cider
  • 150ml/ 1/4 pint stock…. as usual I use chicken, purely preference
  • 1 crisp eating apples, like granny smiths, cored and sliced
  • 3 tbsp chopped fresh parsley
  • 100ml whipping cream…. i used double cream left over from the other night
  • salt and pepper


  • Heat the butter/ marg/ oil in a large pan and brown the pork, in batches if you need to. Transfer pork to a separate bowl when done.
  • Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock. Boil for about 3 minutes.
  • Return the pork to the pan and cook gently for about 25 minutes, until tender.
  • Add the apples to the pan and continue to cook for a further 5 minutes.
  • Using a slotted spoon, transfer the pork, onions and apples to another dish and keep warm.
  • Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly.
  • Season, then pour over pork and serve hot.

We ate ours with sliced carrots, broccoli and some tasty green beans… even the kids loved this recipe… ANOTHER TASTY DISH FOR THE SCRATCH AND SNIFF APPLICATION I WISH WE HAD!


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