Roasted Pork Chops with Hard Cider Jus

Roasted Pork Chops with Hard Cider Jus
Photo by Miki Duisterhof


  • 1 pound large shallots (8)
  • 2 ½ tablespoons unsalted butter
  • 1 cup hard cider
  • 8 1-inch-thick rib pork chops (4 lb total)
  • 1 instant-read thermometer
  • 1 ¼ teaspoons black pepper
  • 1 teaspoon fine sea salt

Preheat oven to 450°F. Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large ...

View full recipe at Epicurious


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