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
- Season pork with salt and pepper and sear with clarified butter blend in a hot saute pan.
- 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.
- Deglaze the pan with stock and cider, add honey and remaining seasonings and reduce by 2/3.
- Mound the sauce reduction with cold whole butter and reserve warm for service.