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.....

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

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

• 1 cup hard alcoholic cider or 1 cup apple juice
• 1/4 cup Dijon mustard or 1/4 cup creole mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 -2 dash Tabasco sauce or 1 -2 dash other hot pepper sauce
• 1/4 cup heavy cream

Directions:

1. To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
2. Slash the edges of the chops in 2 or 3 places to prevent curling.
3. Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
4. Coat 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.
5. Reduce 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.
6. Remove 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).
7. Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
8. To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
9. Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
10. Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
11. Cook for 2-3 minutes longer, whisking often.
12. Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
13. Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.

Reviews

[Boo Chef in West Texas]

Made as directed. Will make again. The sauce was really yummy! Made for Queens of Quisine ZWT 6

[Queen Dana]

This was really good. I really liked the rub and I loved the sauce. I don't know that in future I would use the rub and sauce together, because I like both so well I would like to try meat with just the rub or with just the sauce. Thanks for the recipe, it is definately a keeper. I made this for ZWT5.