Pumpkin-Cider Braised Pork Chops with Shallots and Thyme

This dish is quintessentially fall and will have you in the mood of the season. Center cut boneless pork loin chops are a favorite cut of meat with a wonderful texture and consistency. Should you not have access to pumpkin cider or pumpkin spice apple sauce, regular spiced apple cider and apple sauce may be substituted.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 393kcal

Author Toni Dash

Ingredients

2 tablespoons Olive Oil
1 teaspoon Kosher Salt
½ teaspoon freshly Ground Black Pepper
4 Boneless Center Cut Pork Loin Chops (approximately 2 pounds total)
5 medium Shallots , peeled, cut into thin slices across the shallot and separated into rings
2 large Garlic Cloves , peeled and diced
1 teaspoon fresh Thyme leaves (with some sprigs reserved for garnish)
¾ cup Pumpkin Spiced Apple Cider or regular Apple Cider
¾ cups Low Sodium Chicken Stock
½ cup Apple Brandy*
1 teaspoon Dijon Mustard
Pumpkin Spice Applesauce or regular apple sauce
Supplies: instant read thermometer

Instructions

In a large skillet (which has a tight fitting lid), heat the olive oil over medium high heat until the surface of the oil is shimmering. Combine the salt and pepper, and sprinkle over both sides of the pork chops. Place a plate next to the stovetop.
Sear the pork chops for 2-3 minutes on each side. Remove chops from the skillet and set on a plate.
Reduce heat to medium, and add the shallots, garlic and thyme to the skillet. Sauté until the shallots become limp and transparent (approximately 5 minutes).
Combine the cider, chicken stock and brandy and gently pour into the hot skillet (be careful of splattering!). Scrape the bottom of the pan with a heatproof spatula to deglaze the pan and free any bit of pork. Stir in the Dijon mustard.
Return the pork chops to the skillet, turn the heat to low and bring to a simmer. Cover and cook until the internal temperature of the pork chops reaches 140 degrees. Remove the pork chops and set them on a clean plate; tent with foil (they will continue to cook while tented).
Increase the heat to medium-high and allow the pan juices in the skillet to come to a boil. Cook, stirring periodically until the juices reduce by half (approximately 5 minutes).
To serve: place a 1-2 large spoonfuls of the applesauce on dining plates; add a pork chop on top. Place some of the shallots on the chop and drizzle with pan juices. Serve immediately.

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