Many of the best dishes created in the foothills are centered on pork. This delicious recipe is created by Calvin Reyes, new owner of the Henry River Mill Village and is a spin on recipes used during the Village’s hey day. A restaurant is coming to the Mill Village soon, and you’ll be able to taste Calvin’s creations first hand!
2-4 1/2 lb Bone-in Pork Chops
1 Tbsp Vegetable Oil
1/2 Cup Hard Apple Cider
1 Tbsp Whole Grain Mustard
1 tsp Garlic Powder
1/4 Cup Vegetable Stock
4 Tbsp Butter
- Season both sides with salt and pepper and allow pork chops to come to room temperature before cooking.
- When ready, heat large stainless skillet over medium heat and add oil.
- Once oil is hot, place pork chops in pan and give a firm press to ensure property contact. Do not touch or move until searing process is complete.
- After 4 minutes, reduce the heat to medium-low. After about 6 minutes, a nice crust should form on the bottom side of the pork chop and it will release from the pan.
- Flip and sear on other side for 4-6 minutes, or until meat is thoroughly cooked. Once complete, remove pork chops from pan and allow to rest for at least 6-8 minutes before serving.
- For the sauce, return the skillet to Medium-Low heat.
- Deglaze the plan with hard apple cider and vegetable stock.
- Add butter, mustard, and garlic powder and whisk to incorporate.
- Reduce until sauce is thick enough to coat the back of a spoon.
- Plate pork chop and drizzle sauce on top.
WHAT IS DEGLAZING?
Deglaze is a fancy word that intimidates some folks. Don’t worry! It just means that you’ll pour cold liquid into a very hot pan that you’ve used to cook meat. What’s left in the pan is very flavorful and some of the world’s best sauces start with deglazing. You’ll add the Hard apple cider and vegetable stock, cold, to your hot pan, and stir, being sure to unstick the bits of meat and cooked goodness clinging to your pan.