Description
Four bone-in pork chops with a lightly tangy apple cider pan sauce.
Ingredients
Scale
- 4 chops Bone-in pork chops, about 1 inch thick
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1 tablespoon Neutral cooking oil
- 1 small shallot Shallot, finely minced
- 3/4 cup Nonalcoholic apple cider
- 1/2 cup Low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Unsalted butter
Instructions
- Pat four 1-inch bone-in pork chops dry and season with 3/4 tsp fine salt and 1/4 tsp pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chops in batches if necessary, about 4–5 minutes per side, adjusting heat to avoid burning.
- Continue cooking as needed until a thermometer inserted into the thickest meat, away from bone, reaches 145°F. Move chops to a clean plate and rest at least 3 minutes. Do not rely on color alone.
- Reduce heat to medium and soften one finely minced shallot in the same skillet. Add 3/4 cup nonalcoholic apple cider and 1/2 cup low-sodium broth, scraping browned bits. Simmer until reduced and lightly syrupy, approximately 8–10 minutes, then whisk in 1 tbsp Dijon and 1 tsp thyme.
- Turn heat off and swirl in 1 tbsp butter. Taste sauce before adding salt; spoon over four rested chops. Note actual chop thickness, cook time, sauce yield and reduction in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 3 minutes, included in the total.
Untested estimate: sear/cook chops about 12–16 minutes, reduce sauce about 8–10 minutes; at least three-minute pork rest can overlap sauce, counted conservatively.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 3 minutes
- Cook Time: 25 minutes
- Category: Dinners
Nutrition
- Serving Size: One chop with approximately one quarter of the sauce