Emily Cooks the Web: Smitten Kitchen’s Pork Chops with Cider, Horseradish, and Dill

smittenkitchen1It was my mom’s birthday recently, so what better gift could I possibly give her than a home cooked meal? My mom doesn’t exactly enjoy cooking like I do, so I wanted to lift the burden off of her for one night since she has worked so hard her whole life to provide for my family.

I have truly been making an effort to make more home cooked meals lately. One of my favorite cookbooks is “Smitten Kitchen.” Everything about Deb Perelman’s recipes are creative, quick, easy, and useful. All of her recipes were made in a 42-foot kitchen from 1935 in New York City. She calls her style “fearless cooking from a tiny kitchen.” If she can make such fabulous meals in basically a hallway for a kitchen, I’m pretty sure we can, too.

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Pork Chops with Cider, Horseradish, and Dill
From The Smitten Kitchen Cookbook, by Deb Perelman
(Serves 2 to 4)

glaze

  • 1/2 cup (120 ml) cider vinegar
  • 1/2 cup (120 ml) hard or pressed apple cider
  • 2 tablespoons (30 grams) freshly grated horseradish
  • 1/2 teaspoon salt
  • pinch of cayenne pepper

Whisk the glaze ingredients together in a small dish, and set aside.

chops

  • 4 bone-in loin pork chops, 1/2 inch thick (1 1/2 pounds/680 grams total), room temperature
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill

IMG_2517Trim any excess fat around chops until it is but a thin ribbon, no more than 1/8 inch thick. Pat chops dry with a paper towel, and generously season with salt and pepper. Heat oil in a heavy 12-inch skillet over medium-high heat until the oil starts to smoke. Add the pork chops to the skillet, and cook them until they are well browned, about 3 minutes. Turn the chops, and cook 1 minute longer; then transfer chops to a plate and pour off any fat in skillet.

Pour glaze mixture into the emptied skillet. Bring it to a simmer, and cook until mixture thickens enough so your spatula leaves a trail when scraped across the pan, about 2 to 4 minutes. Return the chops and any accumulated juices from their plate to skillet; turn to coat both sides with glaze. Cook them over medium heat in the glaze until the center of the chops registers 140°F on an instant-read thermometer, about 5 minutes. Adjust seasonings to taste. Transfer the chops to a serving platter and pour the glaze from the pan over them. Sprinkle with dill, and eat immediately.

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