Pork Chops with Apple Cider Pan Sauce
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Pork loin chops cut thick sear to a deep golden crust, and the browned bits they leave in the skillet become the base of the sauce once apple cider loosens them.
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Dijon mustard sharpens the cider's sweetness, and a knob of cold butter swirled in off the heat makes the sauce glossy. A sprig of thyme simmers in the reduction to tie the apple and pork together.
Ingredients
Instructions
- 1
Take the 4 thick-cut pork chops out 30 minutes before cooking.
Pat every surface completely dry with paper towels, then season evenly with 1.5 teaspoons salt and 1 teaspoon black pepper so the crust browns well.
- 2
Heat a heavy skillet over medium-high heat for about 2 minutes, then add 1 tablespoon olive oil.
Lay in the chops and leave them still for 3-4 minutes per side until a deep golden crust forms.
- 3
Transfer the pork chops to a plate and keep the browned bits in the skillet.
Lower the heat to medium, add the minced shallot and 2 garlic cloves, and cook about 2 minutes until fragrant, not browned.
- 4
Pour in 250 ml apple cider and scrape the skillet bottom with a wooden spoon to dissolve the fond.
Boil gently over high heat for 4-5 minutes, until reduced by nearly half and the apple aroma is stronger.
- 5
Add 120 ml chicken stock, 1 tablespoon Dijon mustard, and the thyme, then whisk until the mustard is fully dispersed.
Simmer over medium heat for about 3 minutes, until the sauce lightly coats a spoon.
- 6
Return the pork chops to the skillet and spoon sauce over them for 2-3 minutes.
When the center reaches 63C, turn off the heat, swirl in 25 g cold unsalted butter, then rest 5 minutes before slicing.
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