1/1 Photo of Pork Chops With Hard Cider Pan Sauce
Dr. Jenny's Note:
Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....
My Private Note
Units: US | Metric
For the Spice Rub
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 8 bone-in pork rib chops, about 1 inch thick, trimmed of excess fat or 8 pork loin
- 1 tablespoon olive oil
For the Pan Sauce
- 1To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
- 2Slash the edges of the chops in 2 or 3 places to prevent curling.
- 3Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
- 4Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
- 5Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
- 6Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
- 7Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
- 8To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
- 9Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
- 10Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
- 11Cook for 2-3 minutes longer, whisking often.
- 12Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
- 13Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.
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Nutritional Facts for Pork Chops With Hard Cider Pan Sauce
Serving Size: 1 (959 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 540.0
- Calories from Fat 334
- Total Fat 37.1 g
- Saturated Fat 13.2 g
- Cholesterol 137.9 mg
- Sodium 1211.3 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 2.2 g
- Sugars 2.8 g
- Protein 42.1 g
The following items or measurements are not included:
hard alcoholic cider