Pork Chops with Apple Cider Pan Sauce

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Ingredients for 24 servings

• 24 bone-in pork chops, about 1 inch thick
• 30 ml kosher salt
• 15 ml black pepper
• 89 ml vegetable oil
• 6 shallot, minced
• 1.06 liters apple cider
• 710 ml chicken broth
• 89 ml dijon mustard
• 59 ml fresh thyme leaves
• 175 ml cold unsalted butter

1. Step 1 of 5

   Season the chops on both sides with the salt and pepper. If you have time, leave them uncovered in the refrigerator for an hour; they brown better.

2. Step 2 of 5

   Heat the oil in the skillet over medium-high until it shimmers. Sear the chops 4 to 5 minutes per side, until deeply browned and 60°C at the center. Rest them on a plate; they will rise to 65°C.

3. Step 3 of 5

   Pour off all but a thin film of fat. Lower the heat to medium, add the shallot and stir 1 minute.

4. Step 4 of 5

   Add the cider and broth and scrape up the browned bits. Boil 5 to 6 minutes, until reduced by about half.

5. Step 5 of 5

   Off the heat, whisk in the mustard, thyme, any juices from the resting chops, then the butter a piece at a time until glossy. Spoon over the chops.