Apple Cider Glazed Pork
|4 boneless duBreton Pork Loin Chops|
|Sea salt and pepper to taste|
|2 Tbsp Vera Jane’s Extra-Virgin Olive Oil|
|1 Tbsp butter|
|3 garlic cloves, minced|
|1 tsp rosemary, minced|
|Pinch of red chili flakes|
|¼ cup DLM Apple Cider Vinegar|
|2 cup DLM 100% Apple Cider|
|2 tsp DLM Classic Dijon Mustard|
Generously season pork loin chops with salt and pepper. In a large sauté pan, heat Vera Jane’s Extra-Virgin Olive Oil and butter over med-high heat until hot. Cook the pork until golden brown on both sides and internal temperature registers 145º, about 4-6 minutes a side. Remove from pan.
Add the garlic, rosemary, and chili flakes and sauté briefly until fragrant. Add the apple cider vinegar and scrape up the browned bits. Add the apple cider and mustard and bring to a boil, whisking often. Cook until reduced by half—about 20-30 minutes. Season to taste with salt and pepper. Add the pork back to the pan to briefly reheat. Serve with glaze.
Makes 4 servings