Prep 15 mins
Cook 25 mins
You can use cider for more than just drinking. Adapted from Good Food Magazine, October 1987.
- 1 tablespoon olive oil
- 4 pork chops, fat trimmed (3/4-1-inch thick)
- 1 garlic clove, minced
- 1⁄4 cup minced shallot
- 1 cup apple cider
- 1 tablespoon Applejack or 1 tablespoon apple brandy
- 2 teaspoons cider vinegar
- 1 teaspoon fresh thyme leave
- 1⁄2 teaspoon Dijon mustard
- salt & freshly ground black pepper (to taste)
- Heat oil in large heavy skillet over medium-high heat. Add pork chops and cook, turning once, until cooked through, about 6 minutes each side. Remove chops to serving platter and keep warm.
- Add garlic and shallots to skillet and cook, stirring constantly, 1 minute. Pour in cider and applejack; cook over high heat until thickened, about 5 minutes. Add vinegar, thyme, Dijon mustard and salt and pepper; stir until completely blended. Spoon sauce over pork chops and serve at once.
I usually don't like to cook things on the stovetop because its so messy. However I found this recipe in a magazine and it looked simple enough. It was very easy and so tasty!! The sauce was delicious, just make sure you cook it long and high enough to reduce a bit. I will definitely be making this again. Yum!
Can't believe that I forgot to review this recipe right after making it, but am back here to correct that oversight! We really, really enjoyed the flavor of these chops & will definitely be making them again! And considering the previous reviewer's little problem, I strongly suggest heating the sauce for a full 8 minutes or so on the highest of high heat (which is what I did), & the sauce should be just right, in my humble opinion! Many thanks for sharing the recipe!
These were tastey and the sauce made the dish. The only thing that I didn't like is that the sauce didn't thicken up like I expected. Next time I will let it cook longer and see if it will reduce more. I also put the chops back in the sauce at the end to heat and absorb the sauce. Made for PRMR.