Pork Chops With Cider Sauce

You can use cider for more than just drinking. Adapted from Good Food Magazine, October 1987.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.