Cider Glazed Pork Chops
- Serves: 4 – 6
- Preparation Time: 15 minutes
- Total Cooking time: 20 minutes
Apple season is upon us here in the mother lode, with most of the local apple ranches either fully harvested or in the process of harvesting the dozens of varieties grown here in the mother lode. Abbot’s Apple Ranch, a personal favorite apple ranch located on Kewin Mill road, carries varieties such as Winesap, Virginia Beauty, Arkansas Black (a long time personal favorite for pies and eating out of hand, pulled straight from the refrigerator, chilled and crispy as can be) as well as other delicious varieties that are perfect for any dessert recipe or just plain enjoying.
This Weeks recipe reflects on the apple season as well as another product of the apple harvest, apple cider, which is slightly more acidic (tart) than regular apple juice. It pairs nicely with the mild, sweet flavor of pork and when it reduces from the cooking process, produces a lovely glaze over the meat that can also be served over a bed of steamed rice. Try this with your family or at your next dinner party, you wont be disappointed.
|4 – 6||pork loin or rib chops ½ ” to ¾ ” thick|
|2||cups||Apple cider (I used soft [non alcoholic] cider, but hard cider will work as well)|
|3||Tablespoon||Montreal Grilling sauce or Steak Sauce|
|2||tablespoon||vegetable or olive oil|
Place pork chops in a large Ziploc bag and pour the cider, grilling sauce, garlic powder, and black pepper over the meat. Seal the bag and shake to coat the pork chops completely, Let marinate in the refrigerator 20 minutes or longer (can be prepared the night ahead but you will need to make a separate batch or marinade for cooking later). Heat a large, heavy non-stick skillet over medium high heat until very hot, add oil and coat the pan completely. Add the pork chops and sear 3 minutes on each side, letting them brown well. Add the marinade to the pan and simmer over medium heat approximately 15 minutes or until liquid is reduced and sauce thickens. Serve hot, over garlic infused steamed rice and a vegetable such as minted butter glazed carrots.