Saturday, January 26, 2013

Cider-Cooked Pork Chops

This recipe is one of the original "orange binder" recipes. I typed it up out of a now-forgotten magazine, put the title in a funky font, and printed it out for the binder (because that's how I roll). When we got pork chops from the meat CSA this month, it was the obvious thing to do with them. I love the combination of the tangy-ness and sweetness and the green onions. The green onions make it, IMO.

Cider-Cooked Pork Chops
original source lost...

  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 4 boneless pork chops (1.25 lb or so)
  • 2 tsp vegetable oil
  • 2 tart apples, peeled, cored, and very thinly sliced
  • 1 C apple cider, the tarter the better
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 3-4 scallions, cut into 2-inch segments, green parts only
Mix salt and pepper together; use 1/4 tsp of that mixture to season both sides of the chops. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add the chops and brown well on both sides; remove from pan (they'll finish cooking in a bit).

Add remaining oil and apples slices to skillet. Cook, stirring once in a while, until browned (about 3 min). Stir in cider, mustard, honey, and the rest of the salt and pepper. Add chops, snugging them down in the liquid. Bring to a simmer and keep simmering for 3 min, covered. Add the scallions and simmer for another 3 min or so, until the chops are done to your liking.
serves 4 as a main dish

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