Prep 5 mins
Cook 15 mins
I found this recipe online a few months ago and have been looking for it ever since!!! Now that I have found it again, I have made a few changes that I think really help the sauce and I am sharing this wonderful recipe with you. Please enjoy.
- 4 boneless pork chops, 1-inch thick
- salt and freshly ground pepper
- 14.79 ml vegetable oil
- 29.58 ml butter, divided
- 2 shallots, minced
- 4 sprig fresh thyme
- 59.14 ml cider vinegar
- 236.59 ml apple cider
- 118.29 ml chicken stock
- salt and freshly ground black pepper
- thyme leaves (to garnish)
- Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
- Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
- Remove the Pork Chops to a plate.
- Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
- Add the vinegar to the pan and reduce for 3 minutes.
- Add the stock and cidar and reduce to half.
- Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
- Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
- Pour sauce over the chops and garnish with thyme.
This is so good!! The sauce is great. I used regular onions because I don't keep shallots in the house, but everything else I had, and the recipe does not need to be altered in any way to make it better. It's spot on!
This could easily become our favorite way to do pork chops. Great flavor and easy to do. Loved the sauce. Made for Fall 2012 PAC game.
These were very good! The only change I made was to use bone-in chops since that is what I had. They have a great appley flavor but is not too overpowering and they cook up fast. Made for Spring PAC 2011.