Cider-Glazed Pork Chops with Waldorf Salad

Serves 4

Pan IconWHY THIS RECIPE WORKS: We put a whole new spin on the favorite seasonal fall pairing of pork and apples by coating pork chops with a quick cider glaze and serving Waldorf salad (an inherently simple dish) on the side. By deeply browning the chops on just one side and then braising them in a cider and honey mixture, we give them visual appeal while keeping them moist and infusing them with flavor. While the meat is gently simmering, the liquid reduces to a thick consistency perfect for glazing the chops. As for the salad, it comes together in a snap, with chunks of apple and celery tossed in a mayonnaise-based dressing. We add pecans and dried cherries to the mix for a punch of flavor, color, and texture, and the cider vinegar and honey play double-duty, used in both the dressing and the glaze. For visual appeal, we recommend using a combination of apples; Granny Smith, Gala, and Braeburn are all good choices.

1/3

cup dried cherries

1

cup apple cider

¼

cup mayonnaise

¼

cup cider vinegar

¼

cup honey

3

apples, cored and cut into ½-inch pieces

1

celery rib, chopped fine

1/3

cup pecans, toasted and chopped

Salt and pepper

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inchthick, trimmed

1

tablespoon vegetable oil

1. Combine cherries and ¼ cup cider in bowl, cover, and microwave until cider begins to boil, about 1 minute. Let sit until cherries are soft and liquid is absorbed, about 5 minutes. Set aside to cool.

2. Meanwhile, whisk mayonnaise, 2 tablespoons vinegar, and 1 tablespoon honey together in large bowl. Add apples, celery, pecans, and cherries to bowl and toss to coat. Season with salt and pepper to taste.

3. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until well browned on first side, about 5 minutes. Flip and cook until lightly browned on second side, about 1 minute. Reduce heat to medium-low. Add remaining ¾ cup cider and remaining ¾ cup honey and simmer until pork registers 145 degrees, about 8 minutes. Transfer pork to plate and tent loosely with aluminum foil.

4. Continue to simmer glaze until thick and syrupy, about 2 minutes. Stir in remaining 2 tablespoons vinegar and season with salt and pepper to taste. Spoon sauce over pork and serve with salad.