Apples and pork are natural culinary partners, as the acidity from the apples brightens the subtle meatiness of the pork. Eden Calville Blend Vermont Ice Cider is a perfect pairing for pork, offering a balance of sweetness and acidity.
Recipe and Photography courtesy of and reprinted from The Vermont Farm Table Cookbook—Homegrown Recipes From The Green Mountain State | By Tracey Medeiros | Published by Countryman Press, 2023
Ingredients
- 2 (10-ounce) bone-in pork chops, 1¼ inches thick, trimmed
- Sea salt and freshly ground pepper
- Freshly ground black pepper to taste
- 1½ teaspoons olive oil
- 2 tablespoons (1 ounce) unsalted butter
- ¼ cup minced shallot
- 1 tablespoon chopped fresh thyme, rosemary, or sage, plus 2 sprigs for garnish
- 2/3 cup Eden Calville Blend Vermont Cider
Preparation
Preheat the oven to 375°F. Season the pork chops with salt and pepper to taste.
Heat the oil in a medium ovenproof skillet over medium-high heat until hot, but not smoking. Add the pork chops and brown, about 3 minutes per side. Cover the skillet with aluminum foil, transfer to the oven, and roast until an instant-read thermometer registers 150°F, about 10 minutes.
Transfer the pork chops to a plate and tent with foil.
Add 1 tablespoon of the butter to the pan juices in the skillet and melt over medium high heat. Add the shallots and chopped thyme and cook, stirring often, until soft and golden, about 2 minutes.
Remove the pan from the heat and carefully add the ice cider. Return the pan to the heat and bring the liquid to a gentle boil. Deglaze the pan, stirring frequently and scraping up bits from the bottom, until the liquid is reduced by half, about 4 minutes. Whisk in the remaining 1 tablespoon of butter until well incorporated. Season with salt and pepper to taste.
Place the pork chops on individual plates and spoon some of the sauce over each chop. Garnish with herb sprigs and serve
