Cider Glazed Pork Chops

I feel like it’s been simply ages since I posted.  It never ceases to amaze me at how life with kids can just get into the way of my calendar!
Moving four months ago seemed to go so smoothly and everyone settled in nicely, including me.
{Or so I thought.}
Last week with school letting out and the busyness that had been occupying my life fading away, I became super homesick; missing my parents, my girlfriends, and even our little farm.  Knowing the five and a half hour drive to visit was a little more than I wanted to make, I actually tossed my Day Planner aside and threw caution to the wind.
With one day notice, we booked a suite at Embassy Suites in Myrtle Beach, loaded up the hubby and kiddos and made the reasonable drive to the Atlantic coast of South Carolina for the weekend.
While it didn’t cure my homesickness, it was a lovely and wonderful distraction from the stress trying to take over my life.  It also gave all of us some much needed down time.
Now, I am back in my kitchen with new challenges, new adventures right ahead and I am totally finding the strength within myself to prove anything is possible!
When deciding on a recipe for Foodie Friday this week, I was at a total loss.  Then I realized that summer break is here, temps have been fabulous, we were blessed with an early spring, and now the Farmers Market is open.
Options for cooking are limitless!
Spring means cabbage is in season, so after scrolling through a couple of recipes that I had jotted down a while back, I found a wonderful recipe for Cider Glazed Pork Chops.
Adapted from Williams-Sonoma, this was a fabulously flavored dish that I will make over and over again!

                                         4  pork loin chops (or chicken breast, pounded thin)

 

  • Kosher Salt and freshly ground pepper or Mrs. Dash table seasoning, to taste
  • 2 Tbs. olive oil
  • 1 head red cabbage, halved, cored and thinly sliced crosswise
  • 2 1/2 cups apple cider, no sugar added
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. fresh thyme leaves

 

 

 

Putting it all together:

 

Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate. 

 

Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes. Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme. Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes. 

 
Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. 
 
It’s a perfectly delicious taste of sweet and tangy.  It’s is also a recipe I’ll hang onto for future reference!
 
 
 
Linking up with Foodie Friday this week.  Join the party!

 

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4 thoughts on “Cider Glazed Pork Chops

  1. Now yours is the second blog today where the blogger decides to do something out of the ordinary to deal with stress. I'm thinking a change of scenery would be lovely here, too. So glad that you had some “time out” and now you can focus again on the things at home and at hand. It's not easy leaving family and friends five hours away. How're you guys doing making new friends? That's not easy either.

    The pork chops look yummy. If you're going to make these again, I should try them myself!

  2. Jennifer, What a beautiful looking main dish! This is a must try!!! I would like to invite you to my weekly linky party ON THE MENU MONDAY. The link goes live every Sunday night at 8:00! I'm going to have to try this!!!! YUMMY!

  3. This looks wonderful. Love the creativity. I always have bad luck with pork chops. I am willing to give this a try. Thanks for sharing. I am your newest follower. I do hope you come and visit.

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