Pork Chops With Apple Cider Reduction Sauce
- 4 6oz pork chops, 1 1/2 inches thick washed and patted dry
- 1 tablespoon ghee
- 6 ounces apple cider
- 1 hard apple cider, bottle
- 1 ounce shallots, minced
- 7 fresh sage, leaves
- 1 ounce beef consomme
- 1 pound grass-fed butter
1. Preheat oven to 425 degrees. Melt ghee in an oven safe skillet over medium high heat coating the pan well. Using a paper towel, wipe the pan if needed to absorb any excess oil. Place pork chops in pan and move the chops slightly here and there to prevent sticking. Sear until nicely browned. Flip the chops and place in preheated oven for 10 minutes per inch of thickness. Remember the chops will continue to cook after they have been removed from the oven.
2. Bring apple cider, hard apple cider, and shallots to a boil and reduce to almost dry. Add beef consommé, sage leaves and reduce to almost dry. Remove from heat and slowly whip in butter to incorporate 1 tablespoon at a time. Pour sauce over fish, garnish with a rosemary sprig and serve.
Many people have a difficult time thinking of pork as an All-Star food. Understandable considering all the hype about fat over the last 50 years, but pork warrants a closer look and a little more respect. For instance, one pork chop contains an abundant (were talking significant here) amount of B vitamins. These are your feel good/happy vitamins responsible for the rosy outlook on life some of us may or may not have.
Pork also contains a serious hit of selenium, making pork a thyroid supporting food. Phosphorus, potassium and other minerals also contribute to the health giving properties of pork. Not to mention quality protein!