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Location: Texas, United States

Saturday, June 11, 2011

Pork Chops With Cider Sauce

From Redbook. Exceeded our expectations. We cooked the pork chops a little longer than they said to, and not all of ours were as thick.

Olive oil
4 (about 1 1/2 pounds) boneless pork chops, 3/4 to 1-inch thick
1/4 cup(s) minced onion or shallot
1 clove(s) garlic, minced
1 cup(s) apple cider
2 teaspoon(s) cider vinegar
1 teaspoon(s) Dijon mustard
Coarse salt


Heat some olive oil in a large, heavy skillet over medium-high heat. Add pork chops and cook 4 to 5 minutes per side, turning once, until cooked through. Place on a serving platter; keep warm.
Put onions and garlic in the skillet and cook, stirring constantly, 1 minute. Add cider, increase heat, and cook 4 to 5 minutes, scraping up browned bits on bottom of skillet, until cider is reduced and slightly thickened.
Add vinegar, mustard, and coarse salt and pepper to skillet, stirring to combine. Pour over pork chops.



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