Cider Pork with Broccolini
The county I come from in Ireland, Tipperary, brews the best hard apple cider in the world. It’s called Bulmers Irish Cider in Ireland and is exported to the United States as Magners. In this recipe, any apple cider will do if you can’t find the best, and the nonalcoholic version works well, too. The vinegar and jelly enhance the apple flavor.
- 4 boneless pork chops, about ½ inch thick
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ pound Broccolini, whole
- 2 tablespoons canola oil
- 2 cloves garlic, crushed
- 2 teaspoons thyme leaves
- 1½ cups hard or nonalcoholic apple cider
- 1/3 cup raspberry or blackberry jelly
- 3 tablespoons white wine vinegar
- Season pork well with salt and pepper on both sides.
- Bring a pot of water to a boil. Blanch Broccolini for 3 minutes. Remove and set aside. Season with salt and pepper and keep warm.
- at oil in a nonstick skillet or a griddle pan over medium-high heat. Cook pork for about 4 minutes on each side, or until meat registers 145 degrees on a thermometer. Remove pork from the pan and set aside.
- Add garlic, thyme, cider, jelly, and vinegar to the pan. Scrape up any brown bits. Let simmer and reduce by half, about 10 minutes.
- Divide Broccolini and pork steak on 4 plates. Spoon sauce over meat and serve.