Recipe: Pork Chops with Cider

Approximately 1 hour before eating:

1 Score your pork chops across the width of the meat with a knife, salt and pepper.

2 In a skillet melt butter and a few drops of oil then when it is almost "golden brown" place your pork chops to cook over medium heat for 6 minutes on each side then remove the skillet from the heat. Add 1.7 fl oz (5 cl) of cider and cover so they rest (at least 10 minutes)

3 In a saucepan gently sweat your chopped shallot with a touch of butter.
After 5 minutes pour in your cider vinegar and reduce it to ¾ (1 tablespoon).
Add the fresh cream and cider then reduce again by half.
Add the veal stock, correct the seasoning and keep warm in a bain-marie.

4 In a skillet put your salted butter with a few drops of oil then add your apple quarters and sauté them until they are cooked and have a nice color. Remove from heat and cover.