Pork Chops With Hard Cider Pan Sauce
photo by Boo Chef in West Te
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
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
- To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
- Slash the edges of the chops in 2 or 3 places to prevent curling.
- Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
- 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.
- 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.
- 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).
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
- To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
- Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
- Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
- Cook for 2-3 minutes longer, whisking often.
- Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
- Transfer 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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Reviews
-
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.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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