Pork Chops With Cider Sauce
"You can use cider for more than just drinking. Adapted from Good Food Magazine, October 1987."
photo by AZPARZYCH
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 4 pork chops, fat trimmed (3/4-1-inch thick)
- 1 garlic clove, minced
- 1⁄4 cup minced shallot
- 1 cup apple cider
- 1 tablespoon Applejack or 1 tablespoon apple brandy
- 2 teaspoons cider vinegar
- 1 teaspoon fresh thyme leave
- 1⁄2 teaspoon Dijon mustard
- salt & freshly ground black pepper (to taste)
directions
- Heat oil in large heavy skillet over medium-high heat. Add pork chops and cook, turning once, until cooked through, about 6 minutes each side. Remove chops to serving platter and keep warm.
- Add garlic and shallots to skillet and cook, stirring constantly, 1 minute. Pour in cider and applejack; cook over high heat until thickened, about 5 minutes. Add vinegar, thyme, Dijon mustard and salt and pepper; stir until completely blended. Spoon sauce over pork chops and serve at once.
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Reviews
-
I usually don't like to cook things on the stovetop because its so messy. However I found this recipe in a magazine and it looked simple enough. It was very easy and so tasty!! The sauce was delicious, just make sure you cook it long and high enough to reduce a bit. I will definitely be making this again. Yum! -
Can't believe that I forgot to review this recipe right after making it, but am back here to correct that oversight! We really, really enjoyed the flavor of these chops & will definitely be making them again! And considering the previous reviewer's little problem, I strongly suggest heating the sauce for a full 8 minutes or so on the highest of high heat (which is what I did), & the sauce should be just right, in my humble opinion! Many thanks for sharing the recipe! -
These were tastey and the sauce made the dish. The only thing that I didn't like is that the sauce didn't thicken up like I expected. Next time I will let it cook longer and see if it will reduce more. I also put the chops back in the sauce at the end to heat and absorb the sauce. Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
