Had this idea to vary my usual pork chop pan sauce, swapping in cider for the white wine. I actually used non-alcoholic spiced cider and a little white wine in this, because I didn’t have hard cider on hand. Oh wait, shit, I absolutely do have hard cider and I forgot about it until I typed this.
Anyway, I’m gonna be experimenting with this because the first draft was lovely, so ideas welcome.
***
2 1-inch-thick pork chops
1 small shallot, chopped
1/4 cup hard apple cider
1/4 cup water
1 teaspoon honey mustard
1/2 oz butter
A few leaves of thyme
salt
pepper
olive oil
Coat the chops in olive oil, salt and pepper. Cook them in a pan on medium heat until brown on the outside, and the interior temperature reads 145 F. Take them out and put them on a plate to rest. Fry the shallots in the pan for 30 seconds, then put in the cider and water. Scrape the pan to dissolve all the brown stuff on the bottom, and simmer the sauce for a few minutes. Turn off the heat and mix in the mustard. When the sauce isn’t bubbling anymore, put in the butter and mix it in as it gradually melts. Tear in the herbs, grind in some pepper, and add some more salt if it needs it. Slice the pork chops, and pour any of the juice that comes out into the sauce. Pour the sauce over the sliced pork.
1 Comment
Had this idea to vary my usual pork chop pan sauce, swapping in cider for the white wine. I actually used non-alcoholic spiced cider and a little white wine in this, because I didn’t have hard cider on hand. Oh wait, shit, I absolutely do have hard cider and I forgot about it until I typed this.
Anyway, I’m gonna be experimenting with this because the first draft was lovely, so ideas welcome.
***
2 1-inch-thick pork chops
1 small shallot, chopped
1/4 cup hard apple cider
1/4 cup water
1 teaspoon honey mustard
1/2 oz butter
A few leaves of thyme
salt
pepper
olive oil
Coat the chops in olive oil, salt and pepper. Cook them in a pan on medium heat until brown on the outside, and the interior temperature reads 145 F. Take them out and put them on a plate to rest. Fry the shallots in the pan for 30 seconds, then put in the cider and water. Scrape the pan to dissolve all the brown stuff on the bottom, and simmer the sauce for a few minutes. Turn off the heat and mix in the mustard. When the sauce isn’t bubbling anymore, put in the butter and mix it in as it gradually melts. Tear in the herbs, grind in some pepper, and add some more salt if it needs it. Slice the pork chops, and pour any of the juice that comes out into the sauce. Pour the sauce over the sliced pork.