Ingredients
- 4 - 1"-thick Pork Chops
- 3 Tablespoons Apple Cider
- 1 Tablespoon Olive Oil
- 1/4 Cup Ale or Pale Beer (or Mike’s Hard Cider)
- 2 Tablespoons chopped shallot
- 3 Medium Granny Smith Apples, sliced-remove core & remove peeling if so desired
- 1 Large onion, sliced
- 1/2 Cup Veal Stock or Chicken Stock
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Butter
- Salt and freshly ground black pepper to taste
Directions
- Put a large non-stick sauté pan over medium-high heat and add the olive oil.
- Season the Pork Chops with a little salt and pepper
- When the pan is medium hot, add the Pork Chops.
- When they brown and release from the pan easily, turn the chops, and cook the other side the same way. Approximately 2 minutes per side.
- Reduce the heat to medium and add the Shallots, then the Beer or Hard Cider and the Cider Vinegar…..be careful here; the liquid may splatter a bit when it hits the hot pan and oil….let cook, turning the chops once or twice, until the liquid is almost evaporated…a couple of minutes, maybe 3 or 4 depending on how hot the pan is. Transfer the chops to a plate and return the pan to the heat.
- Add the apples and onion to the hot pan and stir until they start to soften.
- Add the stock, stirring and scraping up any browned bits from the bottom of the pan.
- Return the chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce the heat and cover.
- Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; add another 1/4 cup stock or water if the apples start to stick.
- When the chops are done, they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy to pale within seconds. By this time the apples and onions will also be soft. Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, garnished with the parsley.
