Roasted Pork Chops with Hard Cider Jus
This gluten free and primal recipe serves 8. One serving contains 87 calories, 2g of protein, and 4g of fat. A mixture of shallots, sea salt, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.
Pat pork chops dry and sprinkle both sides with sea salt and pepper.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes.
Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing).
Serve chops with shallots and sauce.