APPLE CIDER SAUCE
Provided by Food Network
Time 20m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Reduce the apple cider in a saucepan over medium-high heat until it's thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes.
PORK CHOPS WITH APPLE CIDER PAN SAUCE RECIPE
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
Provided by Daniel Gritzer
Categories Entree Dinner Mains
Yield 4
Number Of Ingredients 11
Steps:
- Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.
- When ready to cook chops, preheat oven to 250°F (120°C). Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, about 30 minutes, or 110 to 120°F (43 to 49°C) for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
- Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
- Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.
Nutrition Facts : Calories 585 kcal, Carbohydrate 8 g, Cholesterol 158 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 2038 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
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