One flavor that I like to use in fall cooking is apple cider. There’s just something about it – in some dishes (like desserts), the rich apple flavor is in your face, in other savory dishes it tends to just add a nice subtle sweetness. When I saw this recipe that used a lot of ingredients I normally have on hand, I decided on a whim to whip it up for dinner.
Since we tripled the recipe (and the sauce along with it), our sauce was being really cranky about thickening up, so I ended up sprinkling just a touch of Wondra to speed the process along – it worked very well, and got it to the right consistency in seconds without tasting floury. I served it with a box of Basmati & Wild Rice from Trader Joe’s, which paired beautifully. I’ll be adding this recipe to part of the Nourishing Fall Recipes carnival on The Nourishing Gourmet food blog.
Sauteed Pork Chop with Sage-Cider Cream Sauce
recipe courtesy Epicurious
1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
1/2 cup water
1/4 cup heavy cream
1 teaspoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh parsley
Special equipment: an instant-read thermometer
Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.