Pork with Cider Pan Sauce
We've tried other liquids, other then unfiltered apple cider. None of them works well. So, you probably need to wait until fall to try this recipe.
1 recipe Couscous
¾ cup prunes, pitted and diced
2 cups unfiltered apple cider
½ tsp cider vinegar
4 sprigs fresh thyme
1 tbsp extra virgin olive oil
4 boneless pork loin chops, 1 to 1½ inches thick
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 medium yellow onion, thinly sliced and separated
2 cloves garlic, minced
Pre-heat oven to 400F/200C.
- Prepare the couscous and keep warm.
- In a small saucepan bring the cider, prunes and vinegar to a boil. Reduce heat and simmer until reduced to about half, about 8 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Sear the pork, turning once, about 1 minute on a side. Transfer the pork to an oven-proof baking dish and roast in the oven for 10 minutes or until barely done. Remove from oven and set aside.
- Add the onions to the skillet and cook over medium-low heat until softened, about 6 minutes. Add the garlic and cook another 2 minutes.
- Pour the cider mixture into the skillet and bring to a boil for about 2 minutes.
- Pour the sauce over the pork and serve with the couscous.
Serve with: Green beans or a green salad
Source: "Real Simple", October 2005
Copyright © 2001-2012 by The Still Waters Group
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