Pork Chops In Cider A Hearty, Robust Food

For a good friend’s birthday, I have organized a small fall potluck dinner. Knowing that the honoree loves simple, robust food, I decided that pork chops cooked with cider and apples would please her palate.

The pork chops are an ideal dish for entertaining, since they can be made a day in advance and actually improve in flavor when prepared ahead. Boneless chops are quickly browned and combined with sauteed leeks and carrots. Then the meat and vegetables are simmered in fresh cider and stock along with seasonings.

The pork, which is cooked for an hour or more, is fork-tender when done, and the pan liquids reduce to a rich, smooth sauce. For serving, the meat is napped with the sauce and a garnish of quickly sauteed apple slices.

The pork chops would taste delicious with such side dishes as garlic-mashed potatoes or buttered noodles. Steamed broccoli or braised Brussels sprouts would make fine vegetable accompaniments.

Pork Chops with Cider and Apples

8 lean center-cut boneless pork chops (4 to 5 ounces each), about 1/2 inch thick

Salt, freshly ground black pepper

1/3 cup flour

1/4 cup oil

1 cup peeled and diced (1/2-inch cubes) carrots (about 2 medium)

1 cup chopped leeks, white parts only (about 2 small)

1 teaspoon dried thyme

4 cups fresh cider

2 cups chicken stock

2 tablespoons unsalted butter

4 apples, such as Golden Delicious, peeled, cored and cut into 1/2-inch-thick slices

Trim any excess fat from chops. Salt and pepper meat generously on both sides. Spread flour on plate and dredge each chop in flour; shake off excess.

Heat oil in large heavy skillet with lid (cast iron works well) over medium-high heat. When hot, add enough pork chops to fit comfortably in single layer. Brown both sides. Remove and drain on paper towels. Continue until all chops are browned and drained.

Pour off all but 2 tablespoons oil. Add carrots and leeks and cook, stirring, until just tender, 3 to 4 minutes. Sprinkle with thyme and season to taste with salt and pepper.

Return chops to pan. Add cider and stock. Bring mixture to simmer. Reduce heat. Cover pan with sheet of aluminum foil and then with lid. Cook until meat is very tender when pierced with knife, 65 to 75 minutes.

Check several times while meat is cooking to ensure that liquids have not cooked down too much. If necessary, add 1/2 to 3/4 cup water. When meat is cooked, pan liquids should be quite thick. If not, remove meat and vegetables and cook sauce until reduced slightly.

(Pork chops can be prepared day ahead. Cool, cover and refrigerate. Reheat when needed.)

When ready to serve, heat butter in another heavy skillet over mediumhigh heat. Add apple slices and cook, turning and stirring, until golden brown and tender, about 5 minutes. Salt and pepper lightly. Add to pan with chops and cook 1 minute.

Arrange chops on serving platter. Ladle sauce, vegetables and apples over meat.

Yield: 6 to 8 servings.

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