Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup apple cider
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season pork chops with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add pork chops to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the oven and bake for 10-12 minutes or until the internal temperature of the pork chops reaches 145°F.
6. While the pork chops are cooking, prepare the apple cider glaze.
7. In a small saucepan, combine apple cider vinegar, apple cider, honey, and Dijon mustard.
8. Bring the mixture to a boil over medium-high heat.
9. Reduce the heat to low and simmer for 10-12 minutes until the mixture has thickened.
10. Remove the saucepan from the heat and stir in the butter until melted.
11. Once the pork chops are cooked, remove them from the oven and let them rest for 5 minutes.
12. Spoon the apple cider glaze over the pork chops and sprinkle with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 22g
Carbohydrates: 19g
Protein: 34g
Sodium: 630mg
Sugar: 17g
Substitutions for ingredients:
- Pork chops can be substituted with boneless pork loin chops or chicken breasts.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
- Honey can be substituted with maple syrup or brown sugar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Fresh parsley can be substituted with fresh thyme or rosemary.
Variations:
- Add sliced apples or onions to the skillet with the pork chops for extra flavor.
- Use a different type of meat, such as chicken or beef, and adjust the cooking time accordingly.
- Add a pinch of cinnamon or nutmeg to the apple cider glaze for a warm, spicy flavor.
Tips and tricks:
- Let the pork chops rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the pork chops are cooked to the correct temperature.
- Double the apple cider glaze recipe and use it as a marinade for grilled meats or as a dipping sauce for roasted vegetables.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pork chops on a platter with the apple cider glaze drizzled over the top. Garnish with fresh parsley or sliced apples.
Garnishes:
Fresh parsley, sliced apples, or a sprinkle of cinnamon.
Pairings:
- Roasted sweet potatoes
- Steamed green beans
- Mashed potatoes
- Roasted Brussels sprouts
Suggested side dishes:
- Butternut squash soup
- Spinach salad with apples and walnuts
- Roasted root vegetables
- Garlic bread
Troubleshooting advice:
- If the apple cider glaze is too thin, simmer it for a few more minutes until it thickens.
- If the pork chops are not cooked through, return them to the oven for a few more minutes until the internal temperature reaches 145°F.
Food safety advice:
- Always use a meat thermometer to ensure that pork is cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food history:
Triskel Gwenned is a traditional Breton spice blend that typically includes coriander, cumin, and fennel. It is often used to flavor pork dishes in the region.
Flavor profiles:
Savory, sweet, tangy
Serving suggestions:
Serve the pork chops with a side of roasted vegetables and a glass of hard cider for a classic Breton meal.
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