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October 1, 2012

Pan Seared Pork Chops with Cider Sauce

Pan Seared Pork Chops

Though we have all seen the commercials touting pork as the “other white meat”, it is classified by the USDA as a red meat. The reason for the “white meat” description has to do with the fact that lean cuts of pork are similar in fat as skinless chicken breast. Pork can be prepared a number of ways.  This recipe for pan seared pork chops calls for searing which enhances the desirable flavors.

Lean pork provides all the essential amino acids the body needs along with ample amounts of the B vitamins, and the minerals of iron, zinc, magnesium, and phosphorus. Half the fat in pork is unsaturated which is more healthy than saturated. So dig in!

Courtesy Cenegenics Texas

Ingredients

  • 4 boneless pork chops, 1-inch thick
  • Salt and freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter, divided
  • 2 shallots, minced
  • 4 sprigs fresh thyme
  • 1/4 cup cider vinegar
  • 1/2 cup apple cider
  • 1/2 cup chicken stock
  • Salt and freshly ground black pepper to taste
  • Thyme leaves for garnish

Directions

  • Gather these tools: cutting board, chef’s knife, wet measuring cups, measuring spoons, large sauté pan, tongs, wooden spoon, whisk
  • Season the pork chops on both sides generously with salt and pepper. Set aside.
  • Heat a sauté pan over medium-high heat. Add the vegetable oil and swirl to coat the pan. Place the pork chops in the pan and cook for 3-4 minutes, until nicely browned. Turn and cook for another 3-4 minutes. Remove from the pan and loosely tent with foil to keep warm.
  • Add 1 tablespoon butter to the pan, then add the shallots and thyme sprigs. Cook, stirring constantly, for about 2 minutes, until the shallots have softened and carmelized. Add the cider vinegar and reduce until almost evaporated, about 3 minutes. Then add the apple cider and chicken stock and simmer until the sauce is reduced by half.
  • Discard the thyme sprigs. Return the pork chops to the pan, along with any juices that have been released. Heat for 1-2 minutes. Remove the pan from the heat and place the pork chops on plates or a platter. Whisk in the butter and season the sauce with salt and pepper to taste.
  • Spoon the sauce over the pork chops and serve immediately.
When you’re done, dig in an enjoy the pan seared pork chops you just made.

 

 

 

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Dr. Joe Jacko


Dr. Joe is board certified in internal medicine and sports medicine with additional training in hormone replacement therapy and regenerative medicine. He has trained or practiced at leading institutions including the Hughston Clinic, Cooper Clinic, Steadman-Hawkins Clinic of the Carolinas, and Cenegenics. He currently practices in Columbus, Ohio. Read more about Dr. Joe Jacko

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