Pork Loin Chops in Cider Sauce

Pork loin chops browned and then baked in apple cider with Worcestershire sauce, finished with a sherry-reduced pan sauce. No country is claimed; it is an autumn dish in a broadly Northern European register. The technique that matters is the one the source explains best. Pork loin is very lean and usually cut thin, so it dries out faster than almost any other chop, the fix is to brown it hard for colour and then finish it in liquid, which is exactly what this method does. Braising is also why the source recommends shoulder chops as a second choice: they have more gristle, and braising is what breaks that down. Two gaps worth naming. The article promises onions, garlic, thyme, cream and apple slices; none of those appear in the ingredient list or the method. And the ingredient list itself is mangled, one entry runs four separate seasonings together into a single unbroken string. The dish contains both dry sherry and apple cider concentrate. The alcohol in the sherry largely cooks off during the reduction, but it is worth knowing it is there. The source recommends serving it over sweet potato and swede mash.