Name: New Hampshire Apple Cider Pork Chops (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 2
Cuisine: French
Ingredients: 2 Heritage Pork Chops-1.5 inch thick, bone-in; 1 tsp Kosher Salt; 1/2 tsp Freshly Ground Black Pepper; 1 cup Fresh Apple Cider; 1/4 cup Calvados Brandy; 1 Honeycrisp Apple-finely diced; 1 tbsp Butter; 1 tbsp Apple Cider Vinegar; 1 tsp Fresh Thyme Leaves; 2 tbsp Duck Fat

Recipe tier

Premium heritage pork chops pan-seared and finished with a luxurious apple cider glaze infused with Calvados brandy and seasonal apples.

Total 1h

Serves 2

Steps 5

Ingredients 10

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Dinner party · 74 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Pork Chops
2 2 Heritage Pork Chops-1.5 inch thick, bone-in
Dry Brine
1 tsp 5 mL Kosher Salt
tsp 2.5 mL Freshly Ground Black Pepper
Glaze
1 cup 240 mL Fresh Apple Cider
cup 60 mL Calvados Brandy
1 1 Honeycrisp Apple-finely diced
1 tbsp 15 mL Butter
1 tbsp 15 mL Apple Cider Vinegar
1 tsp 5 mL Fresh Thyme Leaves
Finishing
2 tbsp 30 mL Duck Fat

Equipment

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Instructions

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At least 4 hours, or preferably overnight, generously season Pork Chops with Dry Brine. Place uncovered on a wire rack in the refrigerator.
Prepare the Glaze: In a saucepan, combine Apple Cider, Calvados, and diced Apple. Bring to a simmer over medium heat and reduce until syrupy, about 20-25 minutes. Whisk in Butter and Apple Cider Vinegar. Stir in Thyme Leaves and set aside.
Heat Duck Fat in a heavy-bottomed skillet over medium-high heat. Remove Pork Chops from refrigerator and pat dry. Sear for 4-5 minutes per side, until deeply browned and a crust forms.
Reduce heat to medium-low. Pour Glaze over Pork Chops, basting frequently for 5-7 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Let rest for 5 minutes before serving. Garnish with additional Thyme Leaves.