Sunday Supper: Pork Chops with Cider Sauce

In an attempt to continue to expand my culinary horizons, I’m challenging myself to try a new recipe each week.
I’ll relate my triumphs and failures here, just in time for your Sunday supper.
food collage

I rushed into the grocery today to pick up a few absolutely necessary staples (Diet Coke, carrots, ranch dressing) and came across a magazine full of recipes that I simply had to have.

5 Ingredients 15 minutes is a compilation of recipes put out by Hearst Magazines; it contains recipes that were featured in Good Housekeeping, Redbook and Country Living. The price was a little cringe-inducing ($9.99—not bad for a book, but steep for a magazine) but the recipes look absolutely wonderful. So I succumbed. You might want to pick this magazine up if you come across it—I think it’s worth every penny.

First up: Pork Chops with Cider Sauce.
(Super easy, super quick and so, so good!)

Here’s what you need:

  1. 2 tbsp olive oil
  2. Pork chops, one per person
  3. 1 clove garlic, diced
  4. 1/4 cup onion, chopped
  5. 1 cup apple cider
  6. 2 tbsp apple cider vinegar
  7. 1 tsp brown mustard
  8. ground salt  and pepper

(This made plenty of sauce for two pork chops–if you’re cooking more than that, I’d double it.)

And here’s what you do:

  1. Heat the oil to medium-high in a heavy pan, brown the chop (4-5 minutes per side); remove chop from pan and cover to keep warm.
  2. Photo1Toss garlic and onion into pan (might need to add a bit more oil), sauté, stirring frequently, for about a minute.
  3. Crank the stove up to high, pour in cider and let simmer for about 4 minutes, scraping the pan frequently to keep the browned bits in the sauce and not stuck to the pan. The cider will reduce and thicken a bit.
  4. Add the vinegar, mustard and salt and pepper, stirring it all up to combine well.
  5. Photo4Pour the sauce over the chop. Pour a glass of wine. Sit for a moment and enjoy the spiciness of the mustard playing off the tang of the cider and the tartness of the vinegar. Devour. Bask in the glory of being such a fabulous cook. Make others acknowledge said fabulousness before they get to partake.
  6. And most of all…enjoy!


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