Pork Chops with Hard Cider Sauce
Ingredients
Pork Chops
- 2 tsp paprika
- 2 tsp dry mustard
- 1 1/4 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp course black pepper
- 1/8 tsp cayenne pepper
- 1 tbsp canola oil
- 4 each 1" bone in pork chops
Hard Cider Sauce
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1/4 cup dijon mustard
- 1 cup hard cider
- 1/2 tsp sriracha or other hot sauce
- 1 1/2 tbsp Worcestershire sauce
- 2 tbsp canola oil
Servings: people
Instructions
Pork Chops
- In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Add oil to a large stainless steel pan over medium heat. When oil is hot add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
Hard Cider Sauce
- Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.
Recipe Notes
-Medium heat is recommended so the spice rub doesn't burn or get too dark. The trick for a good sear with medium heat is to not move the pork chops while they cook, allowing a good crust to form.
-The time needed to cook the pork chops will vary depending on their thickness. The 6 minutes per side is based on an approximate 1" thick pork chop. If your chops are thinner, adjust accordingly and use a thermometer if needed.
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