Apple Cider Sauce and Pork Loin Chops

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons olive oil
• 4 pork loin chops
• seasoning salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 teaspoon poultry seasoning
• 3 tablespoons Worcestershire sauce
• 1 (8 ounce) container frozen apple cider concentrate, undiluted
• 1/4 cup dry sherry

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the pork loin chops dry. Season both sides with seasoning salt, black pepper and garlic powder to taste, then sprinkle evenly with the poultry seasoning.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chops and sear about 4 minutes per side until well browned. Transfer the chops to a plate.

3. Reduce the heat to medium. Pour the dry sherry into the skillet and scrape up the browned bits with a wooden spoon. Simmer 2 minutes.

4. Stir in the frozen apple cider concentrate, undiluted, and the Worcestershire sauce. Break up the concentrate as it melts and bring the sauce to a gentle simmer, about 5 minutes.

5. Return the chops to the skillet and spoon the sauce over them. Cover and simmer over low heat about 20 minutes, turning the chops once, until the sauce thickens slightly.

6. Check that the thickest part of each chop reads at least 145°F (63°C) on a meat thermometer; cook a few minutes longer if needed. Rest the chops 3 minutes.

7. Spoon the sauce over the chops and serve.