Pork Chops With Apple Cider Pan Sauce Recipe

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Photograph: Daniel Gritzer

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Why this recipe works:

  • Cooking the chops first in the oven at a low temperature, then finishing them in a skillet, yields the juiciest, most tender meat.
  • With the option of either dry-brining the chops overnight (for the juiciest, more evenly seasoned results), or cooking them right after seasoning (for still great results), you can make this recipe work with your schedule.

Recipe Facts

4.3

(3)

Active: 45 mins
Total: 75 mins
Serves: 4 servings

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Ingredients

  • 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

Directions

  1. Pat pork chops dry with a paper towel. Combine salt and sugar in a small bowl. Season pork chops generously on all sides with salt/sugar mixture (you may have some seasoning mixture left over; reserve for another use or discard). Transfer to a wire rack set in a rimmed baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours and up to 24; otherwise proceed immediately to Step 2.

  2. When ready to cook chops, preheat oven to 250°F. Season chops with pepper. Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center of the chops registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.

  3. Heat oil in a large stainless steel or cast iron skillet over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F for medium-rare or 130 to 140°F for medium, about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.

  4. Pour fat from skillet. Add 1 tablespoon butter and melt over medium-high heat. Add shallot and thyme and cook, stirring, until softened, about 2 minutes. Stir 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 3 tablespoons butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.

Special equipment

rimmed baking sheet with wire rack; large stainless steel or cast iron skillet

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