Autumn pork chops with champ potatoes

For the chops

4 pork chops
150g shallots, finely chopped
1 bramley apple (about 200g peeled, cored & sliced 5mm thick)
2 firm Pears (about 200g peeled, cored & sliced into 5m slices)
150ml the Co-operative Tillington’s cider
150ml warm chicken stock
100ml double cream
2 tsp dijon mustard
3 tsp cornflour
Vegetable oil for frying

For the champ

1 kg Maris piper potatoes, peeled and cut
1 bunch spring onions
250 ml semi skimmed milk
25g butter

method

For the pork chops

Heat the oil and brown the chops, remove from pan.

Add the shallots and gently cook for 5 minutes.

Add apples and pears and cook for 5 minutes.

Add the cider, stock and mustard and bring to the boil

Add the chops, reduce the heat and cook for 10 minutes.

Add the cornflour to a small amount of water and combine with the cream, then season and cook in the pan for 2 minutes.

Serve the chops, spooning the sauce over the chops.

For the champ

Boil the potatoes until cooked and drain.

Add the spring onions to the milk and bring up to the boil, turn off the heat and put to one side.

Mash the potatoes, add the milk mixture, mix and stir in the butter.

Season to taste.

nutritional values (approx. per serving)

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

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This recipe was submitted by Jacqueline Glover from The Co-operative Group's Commercial team.