Pork Week: Pan Seared Pork Chop

On Day 3 of Pork Week sponsored by the MN Pork Board, the Executive Chef at Grand Casino, John Van House, prepares a Pan Seared Pork Chop with Cider Reduction.

½ Tablespoon Salt & Pepper Blend
½ Cup Beef Stock
1 Tablespoon Clover Honey
½ Cup Apple Cider Juice
1 Tablespoon Unsalted Butter
¼ teaspoon Ground Cinnamon
¼ teaspoon Whole Clove
¼ teaspoon Ground Allspice
1 Pound Pork Crown

Instructions:

  1. Season pork with salt and pepper and sear with clarified butter blend in a hot saute pan.
  1. Sear both sides and remove chop from pan then let the chop rest, protecting the sucs in the pan to make your sauce reduction. Reserve pork chop for service.
  1. Deglaze the pan with stock and cider, add honey and remaining seasonings and reduce by 2/3.
  1. Mound the sauce reduction with cold whole butter and reserve warm for service.
Print Friendly, PDF & Email