Pork Chops with Hard Cider Pan Sauce
- For the Spice Rub:
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 8 bone-in pork loin
- For the Pan Sauce:
- 1 cup hard cider or apple juice
- 1/4 cup Dijon or Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 or 2 dashes of Tabsco or other hot-pepper sauce
- 1/4 cup heavy (double) cream
To make spice rub, mix together paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne. Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle the rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the c hops, in batches if necessary to avoid crowding and cook until lightly browned - about 3 minutes on each side. Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone. Remove from the heat just before the meat is done, when the internal temperature is 145 degrees. Transfer to a platter and let rest, tented loosely with alunimum foil, while you prepare the pan sauce.
To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom. Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes. Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tobasco. Cook for 2-3 minutes longer, whisking often. Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve.