Welcome back to the kitchen! Today, I'm testing out a new carbon steel pan while whipping up a delicious pork chop recipe with a mouthwatering apple cider sauce. In this episode, I'll share my thoughts on why I prefer carbon steel over cast iron and how this pan might just be the perfect addition to our kitchen. We’ll start by rendering some bacon, then sear the pork chops before finishing them in the oven. The dish is brought together with sautéed shallots, tender apples, and a silky smooth apple cider sauce enriched with Dijon mustard and sage. This simple yet flavourful meal is perfect for busy weeknights or a cozy fall dinner. Don’t forget to subscribe and hit the like button to support the channel, and check out our snazzy Canadian-made aprons!
Ingredients:
4 bone-in pork chops
Salt & pepper to taste
2 -3 large shallots, sliced
2 small apples, chopped or sliced
250 mL (1 cup) apple cider
2 sprigs sage
30 mL (2 Tbsp) Dijon mustard
Beurre manié (30 mL (2 Tbsp) flour mashed into 30 mL (2 Tbsp) softened butter)
Preheat oven to 400°F.
In an oven proof pan over medium heat, fry the bacon until crisp, remove from pan.
Season pork chops on both sides and then brown in the pan with the bacon fat.
Remove the chops, and then fry the shallots and apple pieces.
Cook, stirring often, until shallots are softened, 3 to 5 minutes.
Remove the apples and shallots from the pan.
Add apple cider, sage, and mustard, to the pan, and scrape to deglaze the fond.
Whisk in the Beurre manié and cook until sauce is thickened and smooth (you may not need all the Beurre manié).
Place pork chops back in the pan with the sauce, cover with apples / shallots, and bacon.
Transfer pan to oven and bake until a thermometer inserted into thickest portion of pork registers 140°F.
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