![]() You could even serve them with some roasted brussels sprouts. These pork chops would be delicious with a simple vegetable side like these herb infused mashed potatoes or this roasted broccoli. Swirl it around and then coat the pork chops in the sauce and serve. Once the apple cider glaze has thickened, it’s time to add the minced rosemary. Simmer for several minutes or until the apple cider has thickened. You can lower the heat to avoid burning the garlic, if needed.Īdd the Dijon and apple cider and raise the heat. Once the pork is really browned, you need to sauté the garlic first this happens very quickly (about 30 seconds). How to Make a Thick and Shiny Apple Cider Glaze You don’t want to turn them too much or they won’t develop that brown crust. Be sure to leave them in the pan for 6 to 8 minutes per side. Melted butter and a hot pan will help the pork chops get a good sear. What’s really important to maximize the flavor of this one pan recipe is to allow plenty of time for caramelization in the first step, where the pork gets browned on each side. ![]() You’ll need about 2 cups for this recipe. I like the unfiltered or mulled apple cider. Ingredient Tip: This is a terrific Fall dish because it’s a great way to use some of that high quality apple cider. What you get is a stickier, more concentrated glaze complete with fresh garlic and rosemary. After building fond in the pan from browning the pork, apple cider is used to mop up all that flavor into one sweet and tangy reduction.Ī reduction is simply a liquid that is simmered until it reduces and thickens. Apple cider pork chops make a great weeknight supper because they’re ready in 30 minutes and come together in one pan for easy clean-up.Įven though the technique here is simple (caramelization), the sauce really brings the flavors together.
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