Savoy pork chops

Name: Savoy pork chops
Yield: Serves 4
Cuisine: British
Ingredients: 50 g butter; 8 thick pork chops; 225 g cooking apples, peeled and diced; 100 g sultanas; 2 teaspoons grated lemon zest; salt and pepper; salt and pepper; 300 ml stock; 150 ml medium sherry

Preparation info

Serves
4

Difficulty
Medium

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This dish was a favourite at the Savoy grill, I used to love the old Savoy grill, as did everyone else. My mother once saw the great opera singer Chaliapin whisk Nellie Melba off her feet there and swing her around as if she were a small child. Sadly, the place was ruined and now it seems to be gone forever.

Ingredients

50 g butter
8 thick pork chops
225 g cooking apples

Europe
United Kingdom
Main course
London
Gluten-free

Method

Melt the butter in a large sauté pan and quickly brown the chops on both sides. Add the apples, sultanas and lemon zest, season and pour over the stock and the sherry. Cover and simmer gently for 1-1½ hours.

Remove the chops to a serving dish, reduce the sauce (thickening with flour or cornflour if you like) and pour over the chops.