When I was looking for recipes that I could use my new found apple products in, I came across this gem. It isn't the prettiest recipe, it isn't the most logical of flavor combos (despite my Scandinavian roots, I don't tend toward dill), but it drew me in.
Ingredients:
Glaze:
½ c. cider vinegar
½ c. hard or pressed apple cider
2 TB horseradish [I used prepared]
½ tsp salt
Pinch of cayenne pepper
Chops:
4 bone-in pork chops, ½ inch thick, at room temperature
Salt and pepper
1 TB olive oil
1 TB chopped fresh dill
Whisk the glaze ingredients together in a small dish.
Trim any excess fat around the chops (leaving only a small ribbon). Pat them dry with a paper towel, and generously season with salt and pepper.
Heat the oil in a heavy 12 inch skillet over medium heat until shimmering. Add the pork chops to the skillet and cook them until browned on the first side, about 3 minutes. Flip and cook 1 minute longer; then transfer to a plate. [They will not be fully cooked at this point]
Pour glaze mixture into the empty skillet. Bring to a simmer and cook until it thickens, about 2-4 minutes. Return the chops to the skillet (as well as any accumulated juices). Cook over medium heat until center of the chops registers 140F, about 5 minutes. Adjust seasonings to taste.
Serve with glaze on top and a sprinkle of dill.
This meal was fast, easy, and completely delicious. The flavors melded together beautifully and paired well with roasted potatoes and Brussels sprouts [Toss with olive oil, salt, and pepper and roast at 425F for 25-30 minutes]. I'm definitely adding this to our rotation.
Rating: Excellent
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