Pork Chops with Apple Cider Pan Sauce
Thick pork chops seared golden, rested, and served with a quick sauce of cider, mustard and thyme from the same pan.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Contains: Milk Worked out from the ingredient list. Check your labels.
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Ingredients
- 26 bone-in pork chops, about 1 inch thick Buy pork chops on Amazon (opens a new tab)
- 32 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 16 ml black pepper Buy black pepper on Amazon (opens a new tab)
- 96 ml vegetable oil Buy vegetable oil on Amazon (opens a new tab)
- 6 1/2 shallot, minced Buy shallot on Amazon (opens a new tab)
- 1.15 liters apple cider Buy apple cider on Amazon (opens a new tab)
- 770 ml chicken broth Buy chicken broth on Amazon (opens a new tab)
- 96 ml dijon mustard Buy dijon mustard on Amazon (opens a new tab)
- 64 ml fresh thyme leaves Buy fresh thyme on Amazon (opens a new tab)
- 190 ml cold unsalted butter Buy unsalted butter on Amazon (opens a new tab)
You will need
- Cast iron skillet Shop for Cast iron skillet on Amazon (opens a new tab)
- Instant-read thermometer Shop for Instant-read thermometer on Amazon (opens a new tab)
Method
- 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.
- 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.
- Pour off all but a thin film of fat. Lower the heat to medium, add the shallot and stir 1 minute.
- Add the cider and broth and scrape up the browned bits. Boil 5 to 6 minutes, until reduced by about half.
- 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.
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