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Pork chops with a cider sauce |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,707
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Pork chops with a cider sauce
In todays' Metro, there is a recipe for Pork chops in a cider sauce.
It stipulates FRENCH cider. What's the difference between English cider and French cider ? Can I use apple juice instead ? |
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#2 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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Well one is cider, moi lovely and the other is cidre, mon petit. X
You can use whatever you want. If you don't cook the pork properly it's irrelevant. |
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#3 |
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Forum Member
Join Date: Aug 2009
Posts: 5,103
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French cider is often sweeter and lighter than English cider, but that's a bit of a generalisation, because there are lots of varieties here and in France, of course. Basically just use English cider. You can use apple juice, but personally I wouldn't. The taste won't be right. The alcohol in the cider is what is going to give the sauce depth of flavour and a bit of bite to counteract the sweetness, even though you'll be cooking most of it off. I always add a splash of Calvados too. Lovely!
As Toby says though, watch how you cook your pork. It's horrid when it's overcooked, which is so easy to do. Don't be afraid of a hint of pink. Many people don't realise that the days when you were advised to cook pork until it resembled a toughened piece of leather are long gone, thanks to much stricter rules when it comes to the rearing and slaughtering of livestock. |
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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Quote:
French cider is often sweeter and lighter than English cider, but that's a bit of a generalisation, because there are lots of varieties here and in France, of course. Basically just use English cider. You can use apple juice, but personally I wouldn't. The taste won't be right. The alcohol in the cider is what is going to give the sauce depth of flavour and a bit of bite to counteract the sweetness, even though you'll be cooking most of it off. I always add a splash of Calvados too. Lovely!
![]() I find pork chops or medallions the hardest to get right whereas lamb and steak are simple - because pink is good! The best pork chop I've ever eaten was at a Jamie Oliver restaurant. I couldn't believe it was pork it was so succulent. |
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#5 |
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Forum Member
Join Date: Nov 2003
Location: Nailsworth, Gloucestershire
Posts: 10,402
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Quote:
French cider is often sweeter and lighter than English cider, but that's a bit of a generalisation, because there are lots of varieties here and in France, of course. Basically just use English cider. You can use apple juice, but personally I wouldn't. The taste won't be right. The alcohol in the cider is what is going to give the sauce depth of flavour and a bit of bite to counteract the sweetness, even though you'll be cooking most of it off. I always add a splash of Calvados too. Lovely!
As Toby says though, watch how you cook your pork. It's horrid when it's overcooked, which is so easy to do. Don't be afraid of a hint of pink. Many people don't realise that the days when you were advised to cook pork until it resembled a toughened piece of leather are long gone, thanks to much stricter rules when it comes to the rearing and slaughtering of livestock. |
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