Blanche Vaughan’s pork chops with apple and fennel

A very French style dish, rich with butter and cream but sharp with tangy apple and mustard. Try to find good quality pork loin chops with plenty of fat, which keeps the meat succulent.

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Step 1

In a large, heavy bottomed frying pan on a fairly high heat, melt the butter and oil until it starts to foam. Put in the chops, season well with salt and pepper and cook for a few minutes on each side, including the skin side, until they are nicely brown and the flesh feels firm when you press it.

Step 2

Remove to a plate and cover with foil to keep warm.

Step 3

Turn the heat down to medium. Add the fennel, apple and thyme leaves to the pan and another pinch of salt and stir well to coat with the remaining butter. Allow this to cook for about 5 minutes so it begins to soften and lightly colour. Add the cream and mustard and about 100ml of water and continue to cook for another few minutes. The fennel and apple should have become soft and slightly brown and saucy. Return the chops to the pan and pour over any liquid from their resting plate.

Step 4

Serve straight from the pan with the fennel, apple and juices spooned over and mustard on the table.