Apera is Australian sherry, and it’s the perfect companion for our world-class pork
1kg pork chops or fillets
12-14 button mushrooms, sliced
1 heaped tablespoon flour, seasoned with salt and pepper
2 tablespoons vegetable oil
1 tablespoon butter
1 onion, finely chopped
½ cup sweet or dry Apera
½ cup apple juice
½ cup thickened cream
1 tablespoon tomato paste
2 tablespoons butter (extra)
- Cut the pork into thick chunks. Toss in a plastic bag with the seasoned flour. Shake to coat well.
- In a deep pan over a low gas flame, heat the oil and one tablespoon of butter. Sauté the onion until it starts to soften.
- Stir in the sliced mushrooms and cook for another three minutes.
- Turn up the heat and add the extra butter.
- Cook the pork until browned and to your liking, then stir the mushroom and onion mix back in. Cook for another minute or so.
- Stir in the apple juice, cream, Apera and tomato paste. Cook – stirring constantly – until it thickens.
- Serve with rice, mashed potatoes, or salad.
Since 2010, there is no such thing as an Australian-made sherry. The name ‘sherry’ can only be used for Portuguese product. You’ll now find ‘sherry’ on the shelves as Apera.