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Hard Cider Braised Berkshire Pork Chops Recipe
Hard Cider Braised Berkshire Pork Chops Recipe

Hard Cider Braised Berkshire Pork Chops Recipe

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Apples and pork are a match made in culinary heaven, especially if you're talking about our succulent Berkshire pork. Superbly marbled and tender, it's the perfect partner to sweet apples and the hint of alcohol from the cider. Serve with your favorite side dish like our Rosemary Roasted Potatoes.
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Yield: 4 servings

Hard Cider Braised Berkshire Pork Chops Recipe Instructions

Ingredients

  • 4 Kurobuta Berkshire Pork Chops
  • Sea Salt and Pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, diced
  • 2 tablespoons honey
  • 1 teaspoon Old-Fashioned Mustard
  • 4 Granny Smith apples, peeled, cut into wedges
  • ¼ cup dried cranberries
  • 1 cup of Apple Cider beer
  • 2 twigs of rosemary (optional, for garnish)

Directions

  1. Season the pork chops with sea salt and freshly ground pepper, on both sides.
  2. Heat 2 tbsp. of olive oil in a large heavy sauce pan over high heat, then add the chops and sear both sides until browned, 2-3 minutes on each side. Remove from pan and reserve.
  3. Lower heat to med-low, then using the same pan, add shallots, honey and mustard, cooking until soft. Add apples and cranberries, stir, raise the heat to medium-high and return the pork to the pan. Add the hard cider, stirring occasionally until the apples slightly soft (but not mushy), about 5-8 minutes. Let rest a couple of minutes before serving.

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