Pork Chops with Cider, Horseradish and Dill
Ingredients
- 3/4 cup cider vinegar
- 3/4 cup hard or pressed apple cider
- 3 tablespoons freshly grated or made horseradish
- 1/2 teaspoon salt
- pinch of cayenne pepper
- 6 bone-in loin pork chops, 1/2 inch thick (2lb/1kg total), room temperature
- salt and freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoon chopped fresh dill
Instructions
Whisk the glaze ingredients together in a small dish, and set aside.
Pat chops dry with a paper towel, and generously season with salt and pepper.
Heat 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°F on an instant-read thermometer, about 5 minutes.
Adjust 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.