Pork Chops in a Sticky Cider Bramley Apple and Tarragon Sauce with Parsnip Mash

Main courseServes 2

This classically warming dish from the team at Harrogate based farm shop Fodder, pairs succulent pork chops perfectly with the slightly tangy stickiness of the cider and fig jam sauce.


4 Bone in pork chops – seasoned
4 crushed garlic cloves
1 Tbsp finely chopped thyme

For the sauce

400ml Bottle Yorkshire Cider
300ml chicken stock
50ml Madeira or Cognac
2 large Bramley apples
3 garlic cloves
1 Tsp wholegrain mustard
2 Tbsp Fig Jam
2 Tbsp tarragon
1 Tbsp Butter
1 Tbsp Apple Cider Vinegar
Salt and Pepper to taste

For the mash

2 Large parsnips
4 Large potatoes
1 Tbsp wholegrain mustard
90g Butter
110ml Double cream
Salt and Pepper to taste


  1. For the mash - Peel the parsnips and potatoes and cut into equal chunks. Add to cold salted water and boil until tender, then drain and add the butter. Mash and add the cream gradually to loosen the mash. Add the wholegrain mustard, and season to taste. Set aside.
  2. Meanwhile, pan fry your seasoned pork chops in olive oil and add the crushed garlic cloves and thyme. Fry for 5 minutes on each side on a medium heat. Once cooked, place onto a plate and cover in foil.
  3. Using the same frying pan and add the finely chopped apples and garlic, making sure this is on a high heat.
  4. Fry until soft then deglaze the pan with the madeira or cognac. Add the rest of the ingredients except the butter, salt, and pepper. Reduce by more than half, until the consistency is slightly sticky. Season and add the butter. Stir in to evenly combine and add the pork chops and the juices back into the sauce.
  5. Heat the mash and serve immediately. Add extra finely chopped tarragon.