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Pork Chops with Cider and Garlic

2 thick pork chops
1 apple (a floury type or cooking apple is good)
2 cups cider
1 cup sliced mushrooms
good pinch of mixed herbs
pinch of rosemary
2 cloves garlic
salt & pepper

Sear the chops on both sides in a deep frypan. Peel, core and slice
the apple. Crush one clove of garlic and smear it on the chops.
When they start to put out some juice, add the mushrooms and the
other clove of garlic (crushed) and fry(add a small knob of butter
if you like). Lay the apple slices on the chops. When mushrooms
are done, you can either take them out and put them on one side,
or leave them in - we generally leave them. Add the cider and turn
the heat way down. Leave to bubble for about 10 mins. Turn the
chops, mixing the apple into the sauce, and let bubble another 5
mins. Remove the chops from the pan and set aside. Now turn the
heat up again, and deglaze the pan if it needs it. Add the mushrooms
at this point if you took them out. We generally thicken the sauce
using gravy powder but a rounded tsp of cornflour in 1/2 cup cold
water is good too. When sauce is desired thickness, replace the
chops, turning to coat in sauce, and serve. It's very good with
mashed potato!

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