Week 36

Weekend Indulgence: Cider-Glazed Pork Chops with Roasted Apples 🍎🍖 - Friday, Week 36

Staff

Sep 8, 2023 — 2 min read

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

Introduction

Happy Friday, culinary adventurers! As we slide into the weekend, let’s raise the flavor stakes with something truly special—Cider-Glazed Pork Chops accompanied by Roasted Apples. This dish combines the succulence of pork with the natural sweetness of apples, all rounded off by the nuanced tang of cider. Trust us, this is the way to wrap up a week.

Ingredients

4 Pork chops, bone-in, about 200g each
3-4 Apples (Gala or Fuji), cored and sliced
500 ml Apple cider
3 tbsp Olive oil
2 tbsp Butter
2 tbsp Brown sugar
1 tsp Ground cinnamon
Salt and pepper to taste
Fresh thyme sprigs for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 200°C (390°F). This ensures that the apples will roast perfectly in sync with the cooking time for the pork.
Prepare the Pork: Season each pork chop with salt, pepper, and a light sprinkle of ground cinnamon.
Sear the Pork: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the pork chops for about 3 minutes per side, or until they develop a nice golden crust. Remove them from the skillet and set aside.
Roast the Apples: In the same skillet, add the remaining tablespoon of olive oil and butter. Place the sliced apples in the skillet and sprinkle them with brown sugar and a pinch of cinnamon. Allow them to caramelize for about 5 minutes.
Cider Reduction: Pour the apple cider into the skillet and bring it to a simmer. Allow it to reduce by about half, which should take around 10 minutes. This will be your glazing and sauce.
Combine and Bake: Place the seared pork chops back into the skillet, nestling them among the apple slices. Spoon some of the reduced cider over the chops.
Oven Time: Transfer the skillet to the preheated oven and roast for about 15–20 minutes, or until the pork chops are cooked through and the apples are tender.
Garnish and Serve: Remove from the oven and garnish with fresh thyme sprigs. Serve immediately.

Wine Pairing

For this fruity yet savory dish, a white wine like Chardonnay or a light red like Pinot Noir can be a great match. These wines offer enough body to complement the richness of the pork, while their fruity undertones will pair delightfully with the apples and cider glaze.

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