Pork Ribs in Cider with Applesauce
Pork chops braised in cider until the liquid has reduced by half and formed a sauce — with a rustic green apple sauce and a single clove.
Apple goes with the pork twice here: once as cider in the sauce, once as a purée on the plate. That is not a repetition, it is the same idea in two consistencies. Any dry cider works.
Watch that the cider does not catch and burn on the bottom: if it evaporates too fast, a splash of water sorts it out.
Ingredients
- 4 thick pork chops
- 500 ml cider, sweet or dry (2 cups)
- Oil, as needed, for searing and brushing
- Salt and freshly ground black pepper, to taste
- 4 green apples, for the sauce
- 1 clove, for the sauce
- Juice of 1/2 lemon, for the sauce
- 2 tbsp water, for the sauce
Method
- 1
Searing on the griddle: brush a griddle or cast-iron pan with a splash of oil and heat it over high heat. Sear the pork chops on both sides, just until they are well marked and browned on the surface.
- 2
Deglazing and seasoning: take the chops off the griddle, season them on both sides and lay them in a large pan or shallow pot. Pour the cider over them, scraping the base to pick up the searing juices.
- 3
Slow braising: turn the heat to its lowest and cook for 40 minutes, or until the liquid has reduced by half and formed a sauce, and the meat is tender and cooked through. Watch that the cider at the bottom does not burn; if it evaporates too quickly, add a splash of water.
- 4
Preparing the apples: while the pork cooks, peel the green apples, core them and cut them into fine slices.
- 5
Cooking the rustic sauce: put the apple slices in a small pan with the juice of half a lemon, the clove and the 2 tablespoons of water. Cook over gentle heat, stirring now and then, until the fruit breaks down completely and you have a smooth, fragrant purée. Take the clove out and season lightly at the end.
- 6
Serving: serve the pork chops hot, spoon the reduced cider sauce generously over them and put the warm green apple sauce alongside.