Pork Chops with Pan Sauce
Recipe - Quarry
Pork Chops with Pan Sauce
Prep Time15 Minutes
Servings2
Cook Time15 Minutes
Ingredients
2 bone-in pork chops
2 tablespoons butter
1 tablespoon minced shallot
1 teaspoon minced thyme
1/3 cup apple cider
1/4 teaspoon apple cider vinegar
1 teaspoon minced parsley
Directions
- Heat oil in a large stainless steel over high heat. Place pork chops in skillet and cook, turning occasionally, until cooked to your liking.
- Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 1 minute.
- Stir in apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes.
- Whisk in cider vinegar and remaining 1 tablespoon butter. Remove from heat, season to taste, and stir in parsley. Serve chops, spooning sauce on top.
15 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Spice World Shallots, Fresh, 3 Ounce
$2.99$1.00/oz
Wild Harvest Organic Thyme, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Essential Everyday 100% Juice, Apple Cider, 64 Fluid ounce
$2.50$0.04/fl oz
Essential Everyday Vinegar, Apple Cider, 32 Fluid ounce
$2.69$0.08/fl oz
Fresh Parsley, 1 Each
$1.49
Directions
- Heat oil in a large stainless steel over high heat. Place pork chops in skillet and cook, turning occasionally, until cooked to your liking.
- Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 1 minute.
- Stir in apple cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes.
- Whisk in cider vinegar and remaining 1 tablespoon butter. Remove from heat, season to taste, and stir in parsley. Serve chops, spooning sauce on top.