Pork chops with thyme and cider – for 4/6 people
Depending on size, allow 1 or two pork chops per person
A good sprig of thyme
1 bay leaf
3 cloves of garlic, finely chopped
1 can of cider
2 medium onions roughly sliced
3 medium carrots diced
½ pound of mushrooms wiped and quartered
Salt and pepper
Chopped parsley to serve
Brown the chops in some olive oil in a large casserole until they have a good colour then remove to a dish. Add more oil if necessary and cook the garlic, carrots and onions slowly for about 7/8 minutes until softened.
Add the thyme, bay leaf and put the chops back into the casserole, adding any juices from the dish.
Add salt and pepper and enough of the cider to cover the chops. Bring to a good simmer, add the mushrooms, then put into a preheated oven at 120C for about 45 minutes until the chops are tender. If you like, thicken the sauce with a little roux. Sprinkle with some chopped parsley. Serve with mashed potato and peas.