I’ve always been a nest builder and this underpins my whole lifestyle philosophy which has now spilled over into my business. Cooking is part of the whole home making experience for me and that is why I love to share my tried and tested recipes with you, here on my blog. I’ve always worked so feeding the family has had to fit in around that which is why many of the meals I post on here are really simple and nutritious.
I don’t know whether you’ve ventured out for a meal since the relaxation of COVID-19 restrictions in the UK. I’ve not, mainly because it has been too cold to sit outside. If, like me, you are still enjoying the delights of home cooked meals here is a simple recipe for the weekend; cider & cheese chops.
This old favourite of mine was published in The Dairy Book Of Family Cookery in 1983. The book marked the 50th anniversary of the Milk Marketing Board. I’ve modified it slightly to make it my own. I’ve used pork medallions instead of chops and mixed some Red Leicester cheese in with the cheddar.
- 100g mushrooms, wiped and sliced
- 2 cooking apples, peeled, cored and sliced
- 1 onion, skinned and sliced
- Salt and freshly ground pepper
- 4 pork medallions
- 300 ml dry cider
- 50g dry breadcrumbs
- 100g English Cheddar cheese, grated
- Butter a 1.7 litre (3 pint) shallow ovenproof dish
- Place mushrooms, apples, and onions in the base of the dish
- Season with a little salt and black pepper
- Place pork medallions on top and cover with cider
- Mix breadcrumbs and grated cheese together
- Sprinkle over chops
- Bake in the oven at 190°C-200°C (400°F) mark 6 for approximately 1 hour (depending on you cooker)
This cider and cheese chops recipe is for 4 people. It’s lovely served with broccoli, carrots, and roast potatoes.
Read more about the Milk Marketing Board here