Pork Chops with Cider Cream Sauce
Brimming with flavors reminiscent of classic Pork Normandy, these pork chops with cider cream sauce are similarly delectable, but conveniently cooked in a mere fraction of the time. Plus they could hardly be any easier to prepare. This is a very quick, but elegant, dish that is absolutely perfect for autumn. That said, pork chops with cider cream sauce stay in regular rotation on my table the whole winter through.
Servings 2 servings
Equipment
- large skillet
- digital thermometer (optional, but useful)
Ingredients
- 2 center cut boneless pork chops
- kosher salt and fresh ground black pepper
- ½ teaspoon dried thyme
- 1 tablespoon sunflower oil (or any neutral oil)
- 1 medium shallot finely chopped
- 1 tablespoon dijon mustard
- 2 tablespoons Calvados
- ⅔ cup hard cider
- ½ cup heavy whipping cream
Instructions
- Season the pork chops with salt, pepper, and dried thyme.
- Place a large skillet over medium heat and add the oil. When the oil is hot, add the pork chops and cook for about 5 to 10 minutes per side (depending on their thickness), or until the internal temperature has reached at least 145℉. Transfer the pork chops to a plate and cover with foil, setting them aside while you prepare the sauce.
- Add the finely chopped shallot to the pan and sauté until beginning to caramelize, stirring occasionally, about 5 minutes.
- Add the Calvados and mustard, stirring to release any browned bits remaining in the bottom of the pan.
- Add the hard cider and heavy whipping cream, gently stirring everything together. Reduce the heat to medium low and simmer until the sauce has slightly thickened, about 10 minutes. Then taste for seasoning, adding salt and pepper if desired.
- Ladle the sauce over the pork chops and serve.