Pork Chop in Cider and Tarragon Sauce

Pork Chop in Cider and Tarragon Sauce served with potatoes and vegetables

ingredients

55-60 pork chops (free range organic)
1 head diced celery
2 diced onions
6 diced carrots
1-2 bottles of cider
1/2 pint of apple juice
2 bunches of fresh tarragon
1 can chopped tomatoes
tomato purée
Marmite
seasoning
chicken bouillon

method

Place pork chops on half bed of roots. Cook in the oven for 20 minutes.

for tarragon sauce

Fry off rest of base vegetables. Add a little flour. Then add tomato purée, chopped tomatoes, herbs, cider, Marmite etc. Add a little seasoning. You may wish to adjust consistency with gravy mix and flour.

Last week I had dinner with Canon Andrew White. That was my main reason for being there. But I have to say the food was excellent too.

This week I had the pleasure of meeting the chef at YMCA Guildford to compliment him in person. He kindly gave the recipe for the Pork Chop in Cider and Tarragon Sauce. Please scale accordingly, unless of course you are cooking for a banquet.

Tags: Canon Andrew White, cider, food, Pork Chop in Cider and Tarragon, pork chops, YMCA Guildford