Traditional Gloucestershire Pork with Perry Sauce

Fry thick pork chops (ideally Gloucestershire Old Spot) in a pan until golden and cooked through.

Remove the meat and set aside.

In the same pan, sauté shallots and a few fresh sage leaves.

Pour in traditional dry Perry (pear cider) and reduce by half.

Stir in a spoonful of crème fraîche or double cream.

Return the pork to the pan for a minute to coat in the sauce.

A local favorite featuring heritage pork and orchard drinks.