Pork with cider and apples

Knowing I had an aga service due, I needed a meal that wouldn't involve the oven and could be as easily cooked on a hob as well as the plates of the aga, it had to be simple as I was going out to a meeting at dinner time, so I needed to be able to hand over the cooking half way through. I'm also still trying to use up the abundant supply of apples in our boot room. We served this with rice and steam cabbage but would go equally as well with mashed potato and any vegetable you like. A simple and relatively quick meal, good for filling tummies on a work night.

Pork with cider and apples (serves 2 and a toddler)

Two thick pork steaks

Two apples

One bottle cider

Double cream (small pot)

Chopped parsley

 

Method

1. Chop pork into chunks, roughly two cm in size, put into a frying pan and pour over ¾ of the cider. Place on a medium heat until boiling and then reduce to a simmer.
   
2. Whilst the pork begins to cook, core the apples and slice into thin slices. Add this to the pork and cider and continue to simmer for 5 to 10 minutes until pork is cooked through.
   
3. 5 minutes before you want to serve the meal, add the cream until you get the desired consistency. Stir in as much chopped parsley as you like.