Pork with Cider & Rosemary

I created this dish one night when faced with some lovely pork shoulder chops and a cupboard full of flavourings. I recommend the final result; cider provides a fruit contrast which the rosemary enhances.

Serves: 2


  • 2 Pork Shoulder Chops
  • 1 Stick celery, diced
  • 1/2 Red Onion, diced
  • 1 Clove Garlic crushed
  • 100ml Cider, dry
  • 100ml White Stock
  • 1/4 tsp Rosemary
  • Seasoning


  1. Saute the chops for a few minutes to brown and bring out their juices
  2. Add the vegetables and saute 3 mins.
  3. Add the garlic, then the liquids and rosemary
  4. Bring to a simmer, cover with a lid and cook 30 mins, stirring from time to time
  5. Taste and adjust the seasoning if necessary
  6. Serve immediately with potato and green vegetables


Instead of simmering on the top of the cooker the dish may be cooked in the oven in a covered casserole, Gas 4, 180C for
1 hr

Dry apple juice may be used instead of cider

Shoulder chops are very economical at the moment but loin chops may be used if preferred

If you make too much, the left overs can be frozen for 3 months, but remember to defrost and heat through thoroughly