Meat Dartmoor
Postbridge Pork's Cider and Apple Sauce
Moor meat on your plate

to accompany pork chops, pork steaks or tenderloin

1 white onion diced
1 eating apple-any you have to hand, diced or sliced
250 ml/½ pint cider
1 pot of single cream


Sweat off the onion in a small amount of butter or olive oil (if you use a mixture of the two this will prevent the butter burning).
When the onion is soft and translucent add the apple shortly followed by the cider. Allow the alcohol to cook off.
Stir well and add the cream.
Serve with your chosen piece of pork.


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