Seasoned with garlic cloves and shallots, this easy to make pork chops recipe is elevated into the stratosphere with its apple and blackberry hard cider and velvety cream sauce. Adapted from blogger queen of France’s Mimi Thorisson’s new cookbook, French Country Cooking, the recipe takes less than a half hour to prepare.
- 4 bone-in pork chops, 2.5 cm thick
- fine sea salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 4 shallots, thinly sliced
- 2 garlic cloves, unpeeled and smashed
- 8 sage leaves
- 2/3 cup Rest Easy Naramata Cider Company apple and blackberry cider
- 3 tablespoons heavy cream
Preheat oven to 325F
Score the pork chops on both sides and season all over with salt and pepper.
In a large saute pan, heat the butter over medium-high heat. Add the shallots and cook for 3 minutes. Add the pork chops and garlic cloves, reduce the heat to medium and cook just until the juices run clear (about 7 minutes per side).
Transfer the pork chops to an ovenproof dish, put the sage leaves on top and spoon the pan drippings over all. Put in the oven to keep warm.
Increase the heat under the pan to high and pour in the cider. Boil for 2 minutes to reduce. Add the heavy cream, stir until thickened and remove from the heat.
Pour the sauce on top of the chops and serve. Pair with the remaining cider!