Pairs well with Restaurant-Quality Pork Chops with Mustard and Cider Pan Sauce
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Restaurant-Quality Pork Chops with Mustard and Cider Pan Sauce
(1.5)
667.0K views • 1y ago
8.6K
523
1.3% engagement
Juicy pork chops cooked to perfection with a beautiful caramelization on the outside, served with a tangy mustard and cider pan sauce.
00:20:00 total
Serves 1
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pork chop - 1 (with skin, approximately 380 grams, bone-in)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- butter - watch the video to see (for basting and sauce)
- thyme - watch the video to see (for basting)
- sage - watch the video to see (for sauce)
- English cider - watch the video to see
- stock - 1 cube (chicken or beef, equivalent to one stock cube)
- whole grain mustard - watch the video to see
- apple sauce - watch the video to see (homemade or store-bought)
Instructions
- Prepare the Pork Chop: Remove the skin from the pork chop. Season liberally with salt and pepper.
- Cook the Pork Chop: Start cooking the pork chop fat side down in a pan without oil to render the fat. Cook on medium heat to slowly caramelize and render the fat. Flip and cook each side for about 3 minutes or until it reaches an internal temperature of 56 degrees Celsius for medium.
- Baste the Pork Chop: Add butter, thyme, and sage to the pan. Baste the pork chop with the mixture.
- Make the Pan Sauce: Remove the pork chop and let it rest. In the same pan, add sage, a glug of English cider, and reduce. Add stock and whole grain mustard, and reduce until the sauce thickens slightly. Finish the sauce with apple sauce.
- Serve: Carve the pork chop by following the bone. Serve with the mustard and cider pan sauce poured over the top.
