Pork Chops With Apple Cider Pan Sauce Recipe
This recipe guides you in preparing juicy bone-in pork chops by brining and searing them to golden perfection. The dish is finished with a flavorful pan sauce made from shallots, thyme, apple cider, and butter, utilizing the fond from the pan for depth.
Equipment
- 1 Heavy-Bottomed Skillet Cast iron or stainless steel works best for searing and sauce
- 1 Knife and Cutting Board For shallots and parsley
- 1 Measuring Cups and Spoons
- 1 Tongs For handling pork chops
Ingredients
Main
- 4 bone-in pork rib chops about 2 1/4 pounds total
- 4 tablespoons kosher salt
- 1 tablespoon sugar
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter divided
- 2 tablespoons minced shallot 1 medium shallot
- 2 teaspoons minced thyme leaves divided
- 3/4 cup apple cider
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons minced parsley
Instructions
- Dissolve kosher salt and sugar in water according to recipe instructions to create a brine.
- Submerge pork chops in the brine for the recommended time, then remove, rinse, and thoroughly pat dry with paper towels.
- Season pork chops liberally with freshly ground black pepper.
- Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Sear pork chops for 4-6 minutes per side, or until deeply golden brown and cooked through to an internal temperature of 145°F (63°C). Cook in batches if necessary to avoid crowding the pan.
- Remove pork chops from the skillet and let them rest on a cutting board or plate.
- Reduce heat to medium, add 2 tablespoons of butter to the same skillet, and melt.
- Add minced shallot and 1 teaspoon of thyme; cook, stirring, until softened, about 2 minutes.
- Pour in apple cider, scraping the bottom of the pan to loosen any browned bits (fond). Simmer until the cider reduces slightly, about 2-3 minutes.
- Swirl in the remaining 2 tablespoons of butter, apple cider vinegar, remaining thyme, and parsley until the sauce is glossy and emulsified. Season with salt and pepper to taste. Serve sauce over the rested pork chops.
Notes
Brining the pork chops, even for a short time, dramatically improves their juiciness. Ensure the chops are thoroughly patted dry before searing; this is crucial for achieving a good crust. Don't overcrowd the pan when searing; cook in batches if necessary. Allow the chops to rest for at least 5-10 minutes before serving to retain juices. When making the sauce, scrape up all the browned bits (fond) from the bottom of the pan as this adds tremendous flavor.