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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.6
  • Total Fat: 4.0 g
  • Cholesterol: 62.3 mg
  • Sodium: 342.2 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 25.6 g

View full nutritional breakdown of Pork Chops in Hard Cider calories by ingredient
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Pork Chops in Hard Cider

Submitted by: COPPERHEAD71
Pork Chops in Hard Cider

Introduction

In our travels through the Normandy area of France, we discovered the French style of hard apple cider -- very different from the American version. It's a little sweeter than the American version and comes in dry or semi-dry versions. This recipe was inspired by a fantastic dinner I had in Bayeux, although I've substituted boneless pork chops for the French-style bone-in chops to cut down on the fat. If you can find a French hard cider, give it a try. For this recipe, I used a dry British hard cider that I found at Trader Joe's and it is very similar in taste and texture to those we tasted in Normandy. For drinking purposes, make sure to serve it well chilled first!

You can substitute a pear for the apple for a slightly different, sweeter result. The picture shows this dish served with my roasted green beans and slices of baguette topped with a 1/2 slice of pear and a dot of chevre then toasted.
In our travels through the Normandy area of France, we discovered the French style of hard apple cider -- very different from the American version. It's a little sweeter than the American version and comes in dry or semi-dry versions. This recipe was inspired by a fantastic dinner I had in Bayeux, although I've substituted boneless pork chops for the French-style bone-in chops to cut down on the fat. If you can find a French hard cider, give it a try. For this recipe, I used a dry British hard cider that I found at Trader Joe's and it is very similar in taste and texture to those we tasted in Normandy. For drinking purposes, make sure to serve it well chilled first!

You can substitute a pear for the apple for a slightly different, sweeter result. The picture shows this dish served with my roasted green beans and slices of baguette topped with a 1/2 slice of pear and a dot of chevre then toasted.

Number of Servings: 4

Ingredients

    1 tbsp Smart Balance light buttery spread
    1 shallot, diced
    4 center cut, lean boneless pork chops (1 lb. total)
    Pinch of sea salt
    1 cup hard apple cider
    1 medium sized apple, peeled, cored and sliced
    1 tsp finely chopped fresh rosemary

Directions

Rinse and pat dry pork chops. In a large frying pan, melt buttery spread over medium heat. Add shallots and saute until golden. Add pork, sprinkling with sea salt crystals. Lightly sear pork on each side. Add cider, apples and rosemary while pork is still very pink in the center. Reduce heat to low and continue to cook, allowing the cider to bubble and reduce down, until pork is cooked through (about 15 minutes). Serve each chop with pieces of shallot and apple and a little of the liquid. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CCEARLS.






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