Wednesday, January 12, 2011

Pork Chops with Cider and Apples

onions, garlic, cider and apples simmering

Pork chops added to cook through
Pork Chops with Cider and Apples
was in the OC Register on 1/6/11, and this is my modified version of their recipe
makes 4 servings
1 T olive oil
4 center-cut pork chops - 6-7 oz each
3/4 t kosher salt
ground pepper
½ of a sweet onion, chopped
1 clove of garlic, chopped
2C apple cider
2 apples, peeled and sliced
3 T half n’half
2 t Grey Poupon Country Dijon Mustard

Heat olive oil in a large skillet over medium heat; season chops with salt and pepper.  Cook chops in skillet, turning once, until browned, about 10 minutes.  Remove from skillet and set aside.
You might need to add more olive oil to the skillet, just a tad.  Add chopped sweet onion and cook over medium heat, adding the garlic in the last couple of minutes to blend flavors.  Add cider and apple slices and heat to simmer covered.  The cider should reduce to about half, in about 10 minutes.  Stir in cream, mustard and 1/4 t salt; cook until slightly thickened. Taste sauce for seasoning.  Return chops to skillet and heat till cooked through with the lid on the pan, about 10 minutes.

No comments:

Post a Comment