Roasted Pork Chops with Hard Cider Jus

1. 1

   Preheat oven to 450F.

2. 2

   Pat pork chops dry and sprinkle both sides with sea salt and pepper.

3. 3

   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).

4. 4

   Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes.

5. 5

   Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.

6. 6

   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 150F, 7 to 9 minutes.

7. 7

   Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155F while standing).

8. 8

   Serve chops with shallots and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.