Pork Chops with Cider Cream Sauce
A hearty dish featuring thick pork chops served with a creamy cider sauce.
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- •2 Pork chopsThick, room temperature
- •OilFor seasoning and cooking
- •SaltTo taste
- •Black pepperTo taste
- •2 ShallotsFinely diced
- •200 ml CiderSweet cider preferred
- •200 ml Cream/
- •1 teaspoon Whole-grain mustard/
- •ButterA knob for enriching the sauce
- 1
Take pork chops out of the fridge an hour before cooking to reach room temperature.
1h 0m
- 2
Score the fat on the pork chops to prevent buckling.
5 min
- 3
Season pork chops with oil, salt, and pepper.
3 min
- 4
Heat a pan to medium-high, add oil, and cook pork chops for 4-5 minutes on each side.
10 min
- 5
Turn chops onto the fat side to crisp the edges.
3 min
- 6
Remove chops from pan and let them rest, lightly tented with foil.
5 min
- 7
In the same pan, sweat shallots for about a minute until soft.
1 min
- 8
Add cider to the pan and reduce by half.
5 min
- 9
Add cream and whole-grain mustard, mix well, and simmer gently for 5 minutes.
5 min
- 10
Finish sauce with a knob of butter, salt, and pepper to taste.
2 min
- 11
Serve pork chops with sauce, mashed potatoes, and broccoli.
5 min
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