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Pork Chops with Cider, Horseradish & Dill<\/p>\nPork Chops with Cider, Horseradish & Dill<\/p>\n
<\/p>\n
\u00bd cup (120 ml) cider vinegar<\/p>\n
\u00bd cup (120 ml) hard or pressed apple cider<\/p>\n
2 tablespoons (30 grams) freshly grated or prepared horseradish<\/p>\n
\u00bd teaspoon table salt<\/p>\n
Pinch of cayenne pepper<\/p>\n
<\/p>\n
4 bone-in loin pork chops, \u00bd inch thick (1\u00bd pounds\/680 grams total), preferably at room temperature<\/p>\n
Table salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 tablespoon olive oil<\/p>\n
1 tablespoon chopped fresh dill<\/p>\n
<\/p>\n
Cooked together, these flavors are my happy place: tangy, sweet, and salty with a mellow, clearing bite.<\/p>\n
Whisk the glaze ingredients together in a small dish and set aside. Trim any excess fat around chops until it is but a thin ribbon, no more than \u215b inch thick. Pat the chops dry with a paper towel, and generously season them with salt and pepper. Heat the oil in a heavy 12-inch skillet over medium-high heat until the oil starts to smoke. Add the pork chops to the skillet, and cook them until they are well browned, about 3 minutes. Turn the chops and cook 1 minute longer; then transfer chops to a plate and pour off any fat in skillet. Pour glaze mixture into the emptied skillet. Bring it to a simmer and cook until mixture thickens enough so your spatula leaves a trail when scraped across the pan, about 2 to 4 minutes. Return the chops and any accumulated juices from their plate to skillet; turn to coat both sides with glaze. Cook them over medium heat in the glaze until the center of the chops registers 140 degrees on instant-read thermometer, about 5 minutes. Adjust the seasonings to taste. Transfer the chops to a serving platter and pour the glaze from the pan over them. Sprinkle with dill and eat immediately<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Chops with Cider, Horseradish & Dill \u00bd cup (120 ml) cider vinegar \u00bd cup (120 ml) hard or pressed apple cider 2 tablespoons (30 grams) freshly grated or prepared horseradish \u00bd teaspoon table salt Pinch of cayenne pepper 4 bone-in loin pork chops, \u00bd inch thick (1\u00bd pounds\/680 grams total), preferably at room temperature Table salt Freshly ground black pepper 1 tablespoon olive oil 1 tablespoon chopped fresh dill Cooked together, these flavors are my happy…<\/p>\n