This last week I decided shake up A's favorite dinner of breaded pork cutlets by brining the chops in an apple cider and Calvados mix before searing them off in a skillet. The crispy leftover bits are deglazed and worked into a delicious cider-y pan sauce. I loved the end result and you will too.
I worked off of Oui, Chef's recipe for Cider Brined Pork with Calvados, Mustard and Thyme and used the rosemary from our rooftop garden instead of thyme. I served the chops with sour cream mashed potatoes and a glass of Oregon pinot noir.
[1. Sara Shatz, 2. C. Lynn]
No comments:
Post a Comment