Sauté pork in cidre with mushrooms

Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients (for 4 people)
800 g of pork jumped into pieces
2 tablespoons olive oil
1 medium onion
1 x 330 ml bottle of Lefevre Pure French Cidre
1 tablespoon of flour
1 can cream of mushroom
2 tablespoons of honey
A few drops of tabasco
Salt and pepper


Peel and chop the onion.
Heat the oil in the frying pan 'till foaming and sizzling, and brown the chops for a couple of minutes on both sides so they are a nice golden colour.
Now, add the onion to the juices left in the pan and cook these together for about 5 minutes.
Then sprinkle over with flour.
Deglaze with cidre whilst continuing to stir, season, and add the honey and tabasco.
Cook covered (low heat).
At the end of cooking, add the mushrooms.

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