Life’s been a little hectic lately, summer’s almost over and I definitely did not get the vacation I thought I deserved. But then again, what exactly is a summer vacation to a grownup anyway? I had a couple getaway weekends, but it didn’t satisfy my desperate need to lie down somewhere for a week and do absolutely nothing. So here I rant, but I am actually ready for some cooler temps and extra layers.
Recently, I found up an old recipe from Food Wishes that combines pork chops and apple cider – brilliant and too tasty to pass up. Then I remembered that it wasn’t apple-picking season yet and so I gave up. Just kidding, I would never give up on something as sacred as pork chops.
So I messed around with some of the ingredients, but basically kept the same technique as shown in the original recipe. These chops are seriously tasty and I may have possibly consumed these three meals in a row. I have no regrets and I think my stomach agrees.
When autumn blesses us with some crispy apples and cider though, I will definitely give the cider reduction a try.
Pork Chops with Garlic Thyme Sauce
By W.
Adapted from Food Wishes
1 pound boneless pork chops (about 3 pieces)
A few sprigs of thyme
3 garlic cloves, minced
½ teaspoon butter
1 teaspoon oil
½ tablespoon balsamic vinegar
2 tablespoon white wine
1 cup chicken broth
Salt and pepper
Herbes de Provence (optional)
Season both sides of the pork chops with salt and pepper. Add a light sprinkle of herbes de Provence if desired, it gives an aromatic touch. If you have time, let the seasoning brine the chops and sit overnight. If not, that’s alright, but still season generously.
In a heavy skillet over medium high heat, add oil and butter. Once the butter melts, add pork chops to the pan. Sear each side for about three to four minutes, or until they brown. Remove from the skillet and set them aside – their internal temperature should be at least 140F.
Toss in minced garlic and cook them on low heat for about 30 seconds, do not let them brown. Add balsamic vinegar and white wine to deglaze the fond. Yes, this is where the magic starts to happen. Stir to make sure you’re getting all that caramelized goodness incorporated. Throw in the thyme and add chicken broth. Return the heat back to high and let the sauce slowly reduce.
The reduction will take some time so be patient, but don’t step away from it. It’ll take roughly 15 to 20 minutes. Once it gets close to the bottom, place the chops back in and heat each side for one minute – this will warm the chops back up and also bring the flavors together. Remove the pork and place them on your serving dish.
The sauce should look almost syrupy when you’re finished. Taste and adjust for seasoning. Pour the beautiful sauce over the juicy chops, and they are ready to eat.
