Recipes

Chosen from Pork & Sons by Stéphane Reynaud - a classic combination of pork and apples.

Serves 6

    1 rack of pork with 6 chops
    500 ml (18 fl oz) dry cider
    6 Granny Smith or other tart eating apples
    3 onions, sliced
    a pinch of ground cinnamon
    a pinch of ground ginger
    100 g ( 35 oz) unsalted butter, chilled

Method

Cook the rack in a flameproof casserole over a medium heat, turning occasionally, until golden brown all over. Baste with a little of the cider, lower the heat, cover and cook for 1 hour, basting frequently with more cider.

Peel, core and quarter the apples. Add them to the casserole with the onions, the remaining cider and the spices and cook over low heat for a further 5–10 minutes, until the apples and onions have softened.

Remove the rack from the casserole, tent with foil and leave to stand for 10 minutes. Add the butter to the casserole and beat it into the apple mixture. Cut the rack into separate chops and serve with the cider and apple butter.