When I was little, we’d heat some over the stove with mulling spices, and now that I’m an adult, I love a good hard apple cider. Thanks for supporting the growth of Miss AK!Īpple cider is easily one of my favorite things about the colder months. This amazing apple cider pork chops recipe is sponsored by Cider Boys. Serve with additional glaze on the side and garnish with thyme sprigs.These apple cider pork chops are juicy and flavorful because they’re marinated in hard apple cider and garlic. Run the chops through the pan sauce glaze before plating.When the sauce had reduced slightly and will coat the back of a spoon, turn off the heat and whisk in the butter to make a nice thick pan sauce.Use a whisk or sturdy spoon to make sure any tasty caramelized pork fond in the skillet is incorporated into the sauce. Reduce the heat under the skillet to low and add the cider vinegar and maple syrup mixture to deglaze the skillet.When the pork chops are done, remove them to a platter to rest for 5 minutes while you make the pan sauce. Flip chops, lightly lid pan, and cook for another 3 to 6 minutes depending on chop thickness and preferred doneness. Cook pork chops for 4 to 5 minutes without moving, until a golden caramelized crust has formed on the bottom of the chops.When the lard or oil coats the bottom of the skillet and begins to shimmer, add the pork chops. Heat lard or oil in a large, cast iron skillet set over medium-high heat. Generously coat both sides of the pork chops with salt and pepper.Combine the apple cider vinegar, maple syrup, and the leaves from 2 sprigs of thyme in a small bowl.These chops are great served with mashed root vegetables or a hearty all-in-one side dish like the Kamut Berry, Pear, and Roasted Sweet Potato Salad pictured here.
Start with quality pork, and season it well with kosher salt and black pepper.įinish the chops with an easy pan-sauce enriched with butter. Add some lovely fresh thyme, but hold aside a few sprigs for garnish. The base of the glaze is apple cider vinegar and maple syrup. Simple ingredients: pork chops, salt, pepper, thyme, apple cider vinegar, maple syrup and butter.
If possible, let your chops sit at room temperature for 30 minutes before you throw them in your skillet.This traps heat around the chops so they cook all the way through in a timely fashion, but without allowing a bunch of steam to build up (“steamed pork chop” isn’t a good selling point). Once you flip your chops, drop a lid on your skillet but leave the lid slightly vented.If you don’t have one, cook your chops in batches. Use a skillet that is large enough to hold all your pork chops without crowding.There aren’t very many ingredients, and this is a very simple weeknight-type meal, but there are a few technique tricks that will help make your chops excellent. You cook the chops in a heavy cast iron skillet, then make a pan sauce right in the same skillet. Oliver was with me when I loaded bags of pork into the trunk of my car at the pick-up site, and immediately started clamoring for meat.Įveryone in the family likes a good pork chop, so the next day – after letting the four bone-in loin chops I’d ordered thaw – I made these simple skillet chops. This was a bulk-buy type situation a friend coordinated, and I asked for a variety of cuts to assess if I wanted to go…uh…whole-hog in the fall.
I picked up some pork from a new-to-me pork guy last month.
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