Pork chops are a great staple, they are cheap, tasty and easy to cook. I’m working my way through different sauce’s. This sauce would be just as good without crème fraiche we only added it as we had some in the fridge leftover from another recipe. This dish is sweet and meaty, perfect for a weekday dinner. This recipe was from the serious eats food director and he states in the recipe that oven cooking the chop first then pan frying after makes the meat more tender (we usually seal then roast) to be honest their wasn’t a huge amount of difference, I think it is more to do with the source of meat and making sure it isn’t over cooked.
Ingredients (seves 2)
- 2 large pork chops
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 medium banana shallot, peeled and finely chopped
- 2 teaspoons thyme leaves
- 330ml bottle of cider
- 1 teaspoon apple cider vinegar
- 2 tbsp low fat crème fraiche, (optional)
- Pre heat oven to 100 degrees celsius (fan). Season chops with salt and pepper. Place on a baking sheet and cook in the oven for 35 minutes.
- Heat oil in a large pan over high heat until smoking. Place pork chops in skillet and cook, turning occasionally, until browned, 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 plate cover with foil and leave to rest.
- Pour any fat from the pan. Add 1 tablespoon butter and melt over medium-high heat. Add the shallot and thyme and cook, stirring, until softened, about 2 minutes. Add the cider and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced, about 4 minutes. Whisk in the cider vinegar, crème fraiche (if using) and remaining tablespoon butter (add an extra tbsp if not using crème fraiche). Serve chops, spooning sauce on top with potatoes or veg. Enjoy.