Pork Chops with Apple Cider Pan Sauce

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Ingredients for 88 servings

• 88 bone-in pork chops, about 1 inch thick
• 7 1/3 tablespoons kosher salt
• 3 2/3 tablespoons black pepper
• 1 3/8 cups vegetable oil
• 22 shallot, minced
• 16 1/2 cups apple cider
• 11 cups chicken broth
• 1 3/8 cups dijon mustard
• 14 2/3 tablespoons fresh thyme leaves
• 2 3/4 cups 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 140°F at the center. Rest them on a plate; they will rise to 145°F.

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.