Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Pan Fried Pork Chops with SpiceOn Rub and a Cider Vinegar Sauce


  • 4 x Pork Loin Chops

  • 1 x Cup Field Mushrooms - finely sliced.

  • 1 x Granny Smith Apple, peeled and sliced

  • Olive oil

  • 40g Butter

  • 10ml Best quality Cider Vinegar

  • 125g Apple Cider

  • Fresh Tarragon - finely chopped

  • Spice Roads, Butchers Pork Rub

Important: Sea salt and black pepper have already been added to the Butchers Rub Pork Blend

Comments: For dinner parties the uncooked seasoned pork may be set in the refrigerator well in advance

The recipe has been tested by Spice Roads kitchen and adapted from the recipe of Andrew G. Miranda - Sydney


Coat the Pork chops with olive oil and generously rub the Butchers Pork Rub both to sides - refrigerate for at least 30 minutes

Heat a heavy pan, add oil and brown the pork chops both sides and set aside in a warm oven

Remove any excess fat and deglaze the pan with the cider vinegar,add the apple cider, butter and tarragon and reduce a little.

Replace the pork chops in the pan with the mushrooms and apple and cook over a medium heat for 10 minutes one side and turn over for 3 minutes or until firm

Serving suggestion: Serve with your choice of potatoes and a tossed combination of rocket, baby spinach leaves, mignonette and balsamic dressing.