Pork Chops with Hard Cider Reduction
Pork and apples are a total classic of a pairing, but you’ve never had them like this – the complex flavors of the cider add a level of nuance that you just can’t get with plain apple juice. The chops are perfect for when you want an easy dish that still feels upscale.
- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 6 Niman Ranch Boneless Center Cut Pork Loin Chops
- 2 c. Dry Hard Apple Cider
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 1 tsp. Rosemary, finely chopped
- 3 tbsp. Butter
- 1 c. Tart Apples, chopped
- 1 tsp. Brown Mustard
- Salt & Black Pepper
- 1 tbsp. Vegetable Oil
Pat pork chops dry with paper towels, then season liberally with salt and pepper on both sides. Heat vegetable oil in large skillet on medium high until hot but not smoking. Sear pork chops on both sides, working in batches of 3 to ensure a good sear. Remove and set aside.
Add butter to pan, swirling to coat. Saute shallots and garlic until translucent and fragrant; add rosemary and apples and continue cooking until apples are slightly softened, about 5 minutes. Add hard cider and increase heat to high, scraping pan to release any fond. Bring to a boil, then reduce heat to medium. Simmer until thickened and glossy, about 15 to 20 minutes. Season with salt and pepper to taste.
Return chops to pan, turning to coat, and cook until heated through, about five minutes. Serve topped with reduction.
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