Recipe: Pork Chops with Cider

Name: Grillade de Porc au cidre
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: Si vous connaissez bien votre boucher demandez lui ce morceau de choixles grillades sont des pièces de viande prises le long de la palette et du carrésituées de chaque côté d'un demi porc. Elles ne pèsent guère plus que 500 g chaque.Grillade de Porc fermier*Crème de cidre aciduléeDôme de pommes clochardes poêlées au beurre 1/2 selproportions pour 4 personnes :2 grillades de porc fermier de 400 g environ400 g de pommes fruits (clochardes par exemple) épluchées citronnées évidées et taillées en quartiers1 échalote épluchée et ciselée finement8 cl de vinaigre de cidre10 cl de cidre brut fermier10 cl de fond de veau préparé8 cl de crème liquide (30%)40 g de beurre 1/2 selbeurre et huilesel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Meat

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

Here is a simple, affordable and original recipe

Ingredients for 4 servings

If you know your butcher well, ask him for this choice cut
Grillades are pieces of meat taken along the shoulder and rib sections
located on each side of a half pig. They weigh hardly more than 500g each.

Farmhouse Pork Chop*Tangy Cider Cream

Dome of rustic apples sautéed in salted butter

Proportions for 4 people:

2 farmhouse pork chops of approximately 400g
400g of apples (rustic apples for example) peeled, lemon juice added, cored and cut into quarters
1 shallot peeled and finely chopped
8 cl of cider vinegar
10 cl of raw farmhouse cider
10 cl of prepared veal stock
8 cl of liquid cream (30%)
40g of salted butter
butter and oil
salt and freshly ground pepper

Step-by-step directions

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 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.

5- Finishing:
Heat your skillets for 2 minutes (the apples and the pork chops) then mold your hot apples into small half-moon shaped molds (Flexipan or similar)
Place your pork chops facing you on your work surface and cut into thin strips (1cm).
Pour the remaining juice into your sauce in the bain-marie.
Then on your warm plates unmold your apple half-domes, the strips arranged in a fan shape and a little sauce between each slice.
* If possible of course
You can also prepare this recipe with pork spider, a very tender cut also called by the lovely name of Cigaline.

Côtes de porc Grillades Sauce pour porc