Wednesday, January 25, 2012

Cider-Glazed Pork Chops

Pork chops are a very economical and versatile option for dinner. Apples and pork just go together and I love how when the cider thickens and forms a glaze, it really concentrates the flavor. The only thing I would change about this is next time I am going to double the glaze so I have more to drizzle over the finished chops and potatoes. Oh yeah, this dish is great with roasted potatoes or mashed potatoes doused with the cider glaze. This recipe is courtesy of iVillage.

1 cup apple cider    
2 cloves garlic, minced    
Leaves from one 2-inch rosemary sprig (I used fresh thyme leaves because that is what I had)
2 center-cut bone-in pork chops
Olive oil
Kosher or sea salt
Freshly ground black pepper

Preheat the oven to 400˚.

Bring the apple cider to a boil and add the garlic and rosemary. Cook until reduced by half, about 15 minutes.

Brush the pork chops with olive oil and sprinkle with salt and pepper.

Heat a heavy ovenproof cast iron or stainless steel skillet over medium high heat for 3 minutes. Add the pork chops to the pan and cook for 1-2 minutes per side to brown the meat.

Brush the pork chops with the cider glaze and transfer the skillet to the oven. Cook for 10-12 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145˚.

Drizzle the chops with additional glaze before serving.

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