FAAP Easter

Tuesday, August 30, 2016

Pork Chops with Apple Cider Glaze

We love to cook with fresh herbs, especially Rosemary.  

Fall is soon approaching and fresh apple cider will be available too.   :)



Pork Chops with Apple Cider Glaze

6 boneless center-cut pork chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter 3 cloves garlic, minced
1/4 cup apple cider vinegar
2 cups apple cider
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes

Season pork chops with salt and pepper.

Heat oil and butter in heavy skillet over medium-high heat.   Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 - 7 minutes per side.
An instant read thermometer inserted into the center should read at least 145°   
Remove pan from the heat; transfer pork chops to a plate.

Stir garlic into the pan and place over medium high heat, cook and stir for 30 seconds.   Pour in vinegar and scrape up any browned bits from the bottom of the pan.   Add apple cider and Dijon mustard, bring mixture to a boil and cook until sauce is reduced and thick, 3 -4 minutes.   Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

Return pork chops to the pan to warm slightly, 1 -2 minutes per side.


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