Cider-Braised Pork Chops Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kate Washington
Hard cider--low in alcohol, not too sweet, and gently flavorful--works beautifully in savory dishes. Here it adds a subtle apple note and keeps the meat juicy. Serve with egg noodles or mashed sweet potatoes. Wine Pairing: An el
Ingredients
- 4 bone-in pork chops (3/4 to 1 in. thick; about 2 lbs. total), excess fat trimmed
- Kosher salt and black pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- 10 to 12 medium-size, tender sage leaves, plus 1 tbsp. chopped fresh sage
- 1/2 pound shallots, slivered
- 8 fresh thyme sprigs, divided
- 1 cup dry hard cider, such as Ace
- 1/4 cup whipping cream
Instructions
- Season chops with salt and pepper. Heat oil in a large, heavy frying pan over medium-high heat. Lay chops in pan and cook until browned, turning once, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
- Add sage leaves and fry until crisp, about 30 seconds. Drain on paper towels.
- Reduce heat to medium-low and add butter, chopped sage, shallots, and 4 thyme sprigs to the pan. Cook, stirring occasionally, until shallots are soft and lightly browned, 6 to 10 minutes.
- Increase heat to medium-high and add cider. Cook, stirring and scraping to release browned bits, until cider is reduced by two-thirds, 3 to 4 minutes. Reduce heat to medium-low, stir in cream, and boil 2 minutes to thicken sauce.
- Return pork chops and juices to pan in a single layer, spooning some shallots and liquid over chops. Cover and cook until chops are only barely pink in center (cut to test), 4 to 5 minutes more (they will continue to cook off the heat). Remove bare thyme sprigs (most of the leaves will have fallen into the sauce).
- Season with salt and pepper to taste and top with fried sage and remaining thyme sprigs.
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