Ingredients: |
Ingredients: 4 - 1 1/2-inch-thick bone in pork chops (you can also use boneless) about 2 lb. total
3 TBS. sugar
1 TBS, Diamond Crystal kosher salt, plus more
1 TBS. freshly ground black pepper, plus more
2 TBS. avocado oil
3 medium Granny Smith apples, halved through equator, then de-seeded and cut into large chunks.
3 medium shallots, peeled and halved lengthwise through root end
4 cloves garlic, finely grated
1/4 c. Dijon mustard
3 TBS. all-purpose flour
2 TBS. unsalted butter
2 c. sweet hard cider (such as Angry Orchard or Redds)
1 c. chicken broth
1 TBS cider vinegar
10-12 sprigs thyme, tied together with kitchen twine
finely chopped chives for serving
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Directions: |
Directions:Pat pork chops dry with paper towels. Sprinkle all over with sugar, I TBS salt and 1 TBS. pepper. Heat oil in large cast iron skillet over high. Working in batches if needed, cook pork chops, turning halfway through, until deeply browned, about 5 minutes total. Transfer to a large plate.
Working in batches if needed, cook apples and shallots, cut sides down, in same skillet, gently pressing down on them with a spatula to created contact with pan, until golden brown on cut sides, about 2 minutes. (It is okay of the shallots fall apart.) Transfer apples to plate with chops.
Reduce heat to medium and add garlic to pan and cook, stirring constantly, until fragrant, about 30 seconds. Add Dijon mustard, flour and butter; stir to coat shallots. Pour in cider, broth, and vinegar, scraping browned bits and flour stuck to the bottom of the pan, incorporating them into the liquid. Add thyme bundle and bring mixture to a simmer. Partially cover and simmer until liquid is thick enough to coat a spoon, about 20 minutes. Taste and season with salt and pepper.
Place pork chops and apples in sauce, arranging apples cut side up, and partially cover. Simmer until an instant read thermometer inserted into the thickest part of a pork chop registers 145º, 7 - 10 minutes. Remove thyme bundle, remove from heat and sprinkle with chives. adjust salt and pepper if needed.
Delicious over couscous or Pearl couscous, rice or noodles. |
This recipe for Mustardy Cider-Braised Pork Chops is from