Scrape up the browned bits and the pan fills with the scent of an autumn orchard, thanks to a splash of Estoublon’s Apple Vinegar, mild and light, whose gentle fruit and balanced acidity turn simple pork chops into a glossy supper.
Serves 2 · 25 min
Ingredients
- Salt and pepper
- 2 bone-in pork chops
- A little butter, plus 1 tbsp for the sauce
- 1 shallot, sliced
- 1 apple, cut into wedges
- 3 tbsp Apple Vinegar (Estoublon)
- 1/3 cup (80 ml) chicken stock
Method
- Season 2 bone-in pork chops and brown them in a little butter over medium-high heat, 4 to 5 minutes per side, until they reach 145°F (63°C) inside.
- Transfer them to a plate to rest and add 1 sliced shallot and 1 apple cut into wedges to the pan.
- Deglaze with 3 tbsp of the apple vinegar, scraping up the browned bits, then add 1/3 cup (80 ml) chicken stock.
- Simmer for 2 minutes, swirl in 1 tbsp butter and spoon the sauce and apples over the chops.
The star of this recipe: Apple Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
