Today’s post is a review of a recipe I came across a few days ago, which I prepared last night for dinner. The name of the recipe is, “Pan Seared Pork Chops with Cider Sauce,” which I found on KitchenDaily. Here’s the link: http://www.kitchendaily.com/recipe/pan-seared-pork-chops-with-cider-sauce-150112 It’s also worth noting that there’s a video for the preparation, which can be found at: http://www.kitchendaily.com/2010/10/21/pan-seared-pork-chops-with-cider-sauce/

The ingredients needed for this recipe are:

4 boneless pork chops, 1-inch thick
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter, divided
2 shallots, minced
4 sprigs fresh thyme
1/4 cup cider vinegar
1 cup apple cider
1/2 cup chicken stock
Salt and freshly ground black pepper to taste
Thyme leaves for garnish

I prepared the recipe exactly according to the directions, EXCEPT my pork chops were thinner, I added a little brown sugar to enhance the sweetness, and I didn’t add the thyme leaves for garnish when it was finished. Here are my observations: I would definitely recommend this recipe to someone who is looking for a different way to prepare pork chops other than Shake-N-Bake (which really needs to come up with a coating that doesn’t get so soggy).

Now, if you’ve read my very first post, you’ll know that I’m not a gourmet, so the shallots and fresh thyme threw me off, but only a little. I thought that I’d have a lot of trouble finding these two items in my grocery store, but it was easy as pie – right there, in the refrigerated section of the produce department was a whole little area chock-full of fresh herbs, shallots, garlic, you name it. As a side note, the shallots were interesting…like onions that wanted to be garlic…and they were somewhat difficult to mince…and they were kind of expensive ($2.99 for two large shallots; there was another $2.99 bag that had three small/medium shallots in it).

Also mentioned in my very first post is the fact that I don’t care for fruit with meat. However, certain fruit juices can make for an awesome meat SAUCE, and that’s exactly what this recipe did – it made an awesome sauce! And when I say, “awesome,” I mean, really, really close to restaurant-quality (think along the lines of Friday’s Jack Daniels sauces, which are so yummy that you can drink them). As I was savoring the flavor of this tasty pork chop, I considered other meats that this sauce would go with, and I think it would compliment chicken and beef, as well (so, it’s an all-around, versatile meat sauce). And I assume that you would make it the same way, only adjusting for the length of time you sear the meat, which would depend upon the meat you decided to substitute (and the thickness, and the cut, etc.). Also, if you chose to make it with beef, you’d need to use beef broth instead of chicken broth.

If you decide to give this recipe a whirl, remember to taste the sauce during the reduction process; if you think it needs to be a bit sweeter, add a little brown sugar, wait a few minutes and then taste again. If it’s still not sweet enough, add a little more, but don’t go overboard — as the sauce reduces, it will get sweeter. This probably wouldn’t have been necessary if I had used sweetened apple cider (I used a “100% juice” cider with no sugar added).

One last note…. For some reason (even though I followed the directions exactly), it took what seemed like forever for this sauce to reduce; I wanted to point that out because the recipe lists “prep time” as 10 minutes (maybe…if you have someone else to cut your shallots and measure out your ingredients like the TV chefs do) and “total time” as 25 minutes (from start to finish, it took me about an hour, with a good portion of that hour spent waiting for the sauce to reduce).

Here’s a picture of (my version of) the finished product:





One Response to “Pork Chops with Cider Sauce”

  1. servvo Says:

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