Slow-roasted pork, tender and juicy, sits on a bed of caramelized cabbage and apples, all soaked in a tangy apple cider sauce that’s somehow both simple and impressive. The flavors are cozy and ...

or until the pork is tender. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. For the cider pastry, beat the egg in a large ...

Use fresh pressed apple cider for an intense apple flavor in your sauce. 1 pork chop: 301 calories, 14g fat (4g saturated fat ...

In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag. Add the pork chops ...

This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes. Put the apples in a saucepan with the lemon zest and ...

The meat is beautifully marbled, which makes it tender, and adds appealing flavor to the sauce. Pork teamed with apples is a winning combination. Apple cider adds a spark of sweetness to the sauce ...

In a large saucepan, combine the cider ... Transfer the pork to a work surface and let rest for 10 minutes. Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the ...

After promising Phillip and Holly a pork masterclass ... To make the apple sauce, place the apples, sugar, butter and cider into a saucepan, cover and place over the heat. Cook until the apples ...