★ 0.0
- Whakarite:
- 10min
- Tunu:
- 25min
- Tapeke:
- 35min
- Wāhanga:
- 4
- Uaua:
- Waenga
pan-sauceautumn-flavorsdate-nightgluten-freeweeknight dinners
Ngā Kai
Serves 4
Pork Chops
4
bone-in pork chops, 1 inch thick
1 tsp~
salt
0.5 tsp~
black pepper
2 tbsp
olive oil
Sauce
2 tbsp
butter
2
shallots, minced
1 cup
apple cider
0.5 cup
chicken stock
2 tsp~
whole grain mustard
1 tbsp~
fresh thyme leaves
Tikanga
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook without moving for 4-5 minutes until golden.
- Flip and cook another 4-5 minutes until internal temperature reaches 145°F. Remove to a plate and tent with foil.
- Reduce heat to medium. Add butter and shallots to the same pan. Cook until softened, 2 minutes.
- Pour in apple cider and stock. Scrape up any browned bits from the bottom. Bring to a boil.
- Cook until reduced by half, about 8 minutes. Stir in mustard and thyme.
- Return pork chops and any resting juices to the pan. Spoon sauce over chops and serve.
Oranga Kai
Nutrition per serving
Estimated| Calories | 238kcal |
| Protein | 6g |
| Carbohydrates | 12g |
| of which sugars | 8g |
| Fat | 19g |
| of which saturated | 0g |
| Fibre | 2g |
Some ingredients couldn't be matched (bone-in pork chops) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
MilkMustard
Informational only — based on ingredient data. Does not account for cross-contamination.
