Pork Chops with Cider, Horseradish and Dill
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Featured in the Smitten Kitchen Cookbook by Deb Perelman
Ingredients
Glaze
  • ½ cup (120 ml) cider vinegar
  • ½ cup (120 ml) hard or pressed apple cider
  • 2 tablespoons (30 grams) freshly grated horseradish
  • ½ teaspoon salt
  • pinch of cayenne pepper
Chops
  • 4 bone-in loin pork chops, ½ inch thick (1½ pounds/680 grams total), room temperature
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • t tablespoon fresh dill
Instructions
  1. Whisk the glaze ingredients together in a small dish, and set aside.
  2. Trim any excess fat around chops until it is but a thin ribbon, no more than ⅛ inch thick.
  3. Pat chops dry with a paper towel, and generously season with salt and pepper.
  4. Heat oil in a heavy 12-inch skillet over medium-high heat until the oil starts to smoke.
  5. Add the pork chops to the skillet, and cook them until they are well browned, about 3 minutes.
  6. Turn the chops, and cook 1 minute longer; then transfer chops to a plate and pour off any fat in skillet.
  7. 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.
  8. Return the chops and any accumulated juices from their plate to skillet; turn to coat both sides with glaze.
  9. 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.
  10. Adjust seasonings to taste.
Recipe by Weekend Table at https://weekendtable.com/2013/01/30/pork-chops-with-cider-horseradish-and-dill/