Pork Chops With Cider Dijon Pan Sauce

Pork Chops With Cider Dijon Pan Sauce is a delectable dish that brings together perfectly cooked pork chops and a flavorful sauce. The pork chops are first seasoned and seared to create a lovely brown crust, then finished off in the oven for optimal tenderness. Meanwhile, a delightful sauce is prepared in the same pan, combining the sweetness of apple cider with the tanginess of Dijon mustard.  The apple cider lends a hint of sweetness and fruity notes, while the Dijon mustard adds a pleasant tanginess and depth of flavor. The sauce is reduced to a rich consistency, complementing the juicy pork chops beautifully. The sauce enhances the natural sweetness of the pork and provides a delightful contrast with its tangy and savory elements. It adds a layer of complexity to the dish, elevating it from a simple pork chop to a gourmet delight. This dish offers a harmonious blend of flavors, making it a standout choice for any meal. The combination of the tender, juicy pork chops and the tangy, savory sauce creates a delightful flavor profile that will impress your family or guests. Enjoy this delicious dish as a main course for a memorable meal.

Pork Chops With Cider Dijon Pan Sauce is a versatile dish that can be served with a variety of sides such as roasted vegetables, mashed potatoes, or a crisp green salad. It is perfect for a cozy family dinner or for entertaining guests, as it offers a comforting and elegant meal that is sure to impress.

SERVES: 4

INGREDIENTS:

• 4 center-cut, bone-in pork chops (2 lb.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
• 1 medium shallot, chopped (about 1/3 cup)
• 1/2 tsp. chopped fresh thyme
• 1/2 cup apple cider
• 1/2 cup lower-salt chicken broth
• 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
2. Season the chops with 1 tsp. salt and 1/2 tsp. pepper.
3. Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.
4. Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.
5. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2 minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 27G PROTEIN | 12G CARB | 15G TOTALFAT | 7G SAT FAT |
  5G MONOFAT | 1G POLY FAT | 85MG CHOL | 440MG SODIUM | 1G FIBER

NOTES:

• An easy-to-make sauce gives everyday pork chops a flavor boost. Serve with homemade applesauce, rice, or mashed potatoes.