Pork Chops with Cider-Dijon Pan Sauce

Submitted by Beamer42 on October 25, 2012 - 1:36pm
Pork Chops with Cider-Dijon Pan Sauce

Summary

Yield
SourceFine Cooking
Prep Time30 minutes
CategoryMeats
CuisineAmerican
Tagsnew pdf

Description

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

Ingredients

  • 4 center cut bone in pork chops about 2 lbs.
  • 1 kosher salt and pepper
  • 2 tbsp butter
  • 1 apple, halved cored and diced
  • 1 medium shallot finely diced about 1/3 cup
  • 1/2 tsp fresh chopped thyme
  • 1/2 cup apple cider
  • 1/2 cup chicken broth
  • 1 tbsp dijon mustard

Instructions

Position a rack in the center of the oven and heat the oven to 425°F.

Line a large rimmed baking sheet with aluminum foil.

Season the chops with 1 tsp. salt and 1/2 tsp. pepper.

Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides.

Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side.

Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.

Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.

Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes.

Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes.

Remove from the heat and season to taste with salt and pepper.

Serve the sauce over the chops.

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