Olga, I made the recipe you posted at #10043 - roasted pork with cider cream sauce

C

cheezz

Well-known member
Actually, what I did was make it using thick pork chops. I brined them for an hour, then brushed on the marinade like the recipe says to do for the pork roast. I then dredged the chops lightly in flour, egg, and panko crumbs. I fried them in 2 tbl. oil until both sides were nicely browned, about 10 min. total. The cider cream sauce was just wonderful with them! Next time I may cut the apple pieces a little smaller, though.

Thank you!!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79411

 
And we loved it last night. I used thick pork chops as well. Did the rub using extra

herbs as I had little time. I just put slices of onion between the layers of pork, with the rub. After 45 min, I scraped off most of the herbs, and sauteed the chops in a shallot/herb compound butter, including the onions I used with the rub.

Didn't add any garlic, simply because I forgot. And I'd leave it out again. (I really feel like one of those Epi people who complain about a recipe having not made it at all similar to the instructions.)

I added yet another onion, then when the onion was about done, I removed the meat and added the cider and apple. (probably an extra apple as well as our tree is producing very small guys this year) After a few minutes, I just dumped in the rest and boiled it down to make a truly wonderful sauce. (I completely omitted the cornstarch as the sauce was just fine as it was.) I made the entire sauce for 2 chops.

Very good and will make again. Thanks Olga

 
I agree, sauce didn't need the cornstarch... in fact, the little bit of cornstarch made it TOO thick

so I added a bit more cream to make it pourable. I LOVE the idea of adding shallots and will try that next time.

 
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