print Pork Chops with Roasted Shallots and Apple Cider
A restaurant quality meal you can make easily at home. With a caramelized exterior and mild sweet interior, roasted shallots add real depth to the smokiness of the chops. You can choose hard or soft cider, sparkling or flat. You can roast the shallots the day before to save time.
Makes 2 servings.
|1 package||Springer’s Smoked Pork Loin Chops||2 chops|
|1/2 tbsp||vegetable oil||8 mL|
|1/2 cup||apple cider||125 mL|
|1/2 tsp||salt||2 mL|
|1/2 tsp||pepper||2 mL|
|1 tbsp||unsalted butter||15 mL|
Preheat oven to 375°F (190°C).
Peel and quarter shallots.
Heat oil over medium high heat in medium-sized oven ready skillet, add shallots and sauté for 1 minute to cover the shallots in oil.
Place pan with shallots in oven for 25 minutes or until the outsides of the shallots have deep brown colour. Remove from oven and add cider directly to pan. Add the salt, pepper and butter. Stir and set aside.
Heat a grill pan to medium high heat and grill chops, about two minutes per side and to an internal temperature of 74°C (165°F).
Place chops on serving dish, heat shallots up on the burner if needed, then pour over chops. Serve with baked potato and favourite greens.
Tip: If you bought a little bag of shallots, you can roast them all and save the ones you don’t use in this recipe for other uses; they’ll add great flavour to any dish, from omelettes to pasta sauces!
Source: Springer’s Meats (springersmeats.com)