Blackcurrant & Thyme Pork Chops
  1. 4 Pork Chops
  2. 1tbsp Butter
  3. 1tbsp Oil
  4. 6tbsp The Little Herb Farm Blackcurrant & Thyme vinegar
  5. 200ml Chicken or Beef Stock
  6. 120ml Double Cream
  7. Salt and pepper to taste
  1. Heat the oil and butter in a pan and brown the chops on both sides.
  2. Add the vinegar and the stock and simmer for ten minutes.
  3. Remove the chops from the heat and keep warm.
  4. Boil the stock/vinegar for 5 minutes to reduce slightly and then add the double cream.
  5. Stir until thickened slightly and pour over the chops.
  6. Add salt and pepper to taste.
  1. Serve immediately with new, boiled or mashed potatoes and vegetables.
The Little Herb Farm