While Deb (of Smitten Kitchen) never had pork chops growing up, the ones I had were always dry thanks to 1990s trichinosis fears. In adulthood, I’ve fallen back in love with chops, but usually opt for thick-cut to prevent overcooking, so I was very intrigued by Deb’s preference for a thinner cut for her Pork Chops with Cider, Horseradish, and Dill!
For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
I adored this dish as pork and apple is one of my favorite combinations, and the sweet heat was chef’s kiss. Thanks to everyone who sent horseradish recommendations, I ended up getting extra hot Kozlik’s horseradish from Sissle Cheesemongers and it successfully cleared out my sinuses! Just what I was looking for.
Although Deb, I think I’ll stick to my thick-cut just to give myself some wiggle room on the overcooking! While we may agree to disagree on this, I just listened to the nachos episode of The Recipe and agree with Deb that Texas-style nachos feel like too much work! One of my new(ish) favorite podcasts of late!
Book: Smitten Kitchen Cookbook, page 177
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: apple cider
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
