Salmon with shallots, salty caramel & pickled cucumberSalmon and caramel may sound odd together, but it works. I've added dill to the traditional mix.Pork chops, peaches & cider
by Ginny Grant | Cuisine issue #156
Photo by Aaron McLean olive oil for frying
4 thick pork chops
2 teaspoons thyme leaves
4 cloves garlic, thinly sliced
3 peaches, peeled and sliced
1 teaspoon Dijon mustard
1⁄2 cup cider (I used Old Mout Scrumpy)
1⁄2 cup chicken stock
2 tablespoons cream
Heat a little oil in a large frying pan and season the chops with salt and freshly ground pepper. Fry for 4-5 minutes each side (depending on thickness) until golden, then remove and rest in a warm spot for 5 minutes.
In the same pan, drain off any excess oil then add the thyme and garlic and cook for 1 minute. Add the peaches and cook, turning, until lightly coloured. Add the mustard, cider and stock. Bring to the boil then simmer until thickened. Stir in the cream then taste and season if necessary. Serve the sauce with the chops and mashed potatoes.
Wine - A richer style of chardonnay.
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