Pork chops with apples and cider from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • ashallen on November 22, 2021

    The chops, apples, and creamy sauce are wonderful together in this recipe - autumn on a plate. Strong sage and spice flavors. Forgot the parsley and chives but didn't miss them. My hard cider was very dry so I also added a couple of tablespoons of fresh cider to the sauce for some sugar and additional apple flavor. Sugars from the apples stuck to the skillet and got verrrry brown. I was initially concerned they'd add too much bitterness to the sauce but they ultimately weren't a problem. I cut back on the salt in the spice rub from 1.5 tablespoons to 1.5 teaspoons, thinking it was maybe a typo. The final dish did need some additional seasoning so I won't cut back so much next time. Recipe makes plenty of sauce, so it's nice to serve this with something that can mop it up.

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