Pork chops with cider glaze

Name: Pork chops with cider glaze
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g green beans; 7-10 Tbsp Salt; 4 Stem(s) Sage; 1 Garlic clove; 4 Pork chop (approx. 180 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 250 ml Cider; 2 TABLESPOONS Currant Jelly; 2 TABLESPOONS Red wine vinegar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g green beans
7-10 Tbsp Salt
4 Stem(s) Sage
1 Garlic clove
4 Pork chop (approx. 180 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
250 ml Cider
2 TABLESPOONS Currant Jelly
2 TABLESPOONS Red wine vinegar

Directions

1
Wash and clean the beans and cook in boiling salted water for about 12 minutes. Wash sage, shake dry and pluck leaves from the stalks. Peel garlic and cut into slices. Wash the meat, dab dry and cut the bones free from fat. Season with salt and pepper
2
Heat the oil in a frying pan. Fry the chops for about 6 minutes while turning. Season with garlic and sage. Remove meat, garlic and sage and keep warm. Pour cider into the pan and loosen the frying set. Add jelly and vinegar. Bring to the boil and reduce by half
3
Put the chops back into the pan and continue to braise for about 5 minutes. Arrange chops and beans together