It’s really important that you season the pork well and brown it for maximum deliciousness. That way, all you have to do is take the fond in the bottom of the pan and turn it into a quick glaze; I’ll show you how to reduce apple cider into a thick, shiny sauce. Serve this dish with a side of green beans or potatoes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: apple, apple cider, gluten free, pork, pork chops
Servings: 4people
Calories: 463kcal
Author: Chef Sara Furcini
Ingredients
2tablespoonsunsalted butter
2poundsboneless pork sirloin chopscut in half to form 6 (5.3-oz portions)
2 ¼teaspoonssalt
1teaspoonfreshly ground black pepper
3garlic clovesminced
2tablespoonsapple cider vinegar
2cupsapple cider
1teaspoonDijon mustard
1rosemary sprigleaves removed and minced
Instructions
Season and sear the pork. In a large pan, over medium heat, melt the butter. Season the pork chops all over with the salt and pepper, then add to the pot. Fry for 6 to 8 minutes per side, until browned, turning with tongs. Transfer the pork to a plate.
Make the sauce. Decrease to medium-low heat and add the garlic to the pan. Saute, stirring for 30 seconds. Stir in the vinegar, scraping along the bottom to release any browned bits, then add the cider and Dijon. Increase the heat to medium-high. Stir and bring to a simmer. Cook for about 5 minutes or until the sauce reduces and thickens.
Braise the pork. Add the rosemary to the glaze and return the pork chops to the sauce, turning to coat. Reheat the pork chops for 1 minute, then serve with the sauce. Refrigerate leftovers for up to 4 days.
Notes
INGREDIENT TIP: For the pork chops, you want roughly 1-inch-thick slices. If the pork chops are large, I like to cut them in half to form roughly equal portions, about 5 to 6 ounces each.