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CHEF CHELSEA’S CIDER AND PORK

CHEF CHELSEA’S CIDER AND PORK
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Ingredients
  1. 2 bone-in pork chops
  2. 1/8 cup sea salt
  3. 1 can Schilling & Co. Dry Cider
  4. 1 medium sweet potato, peeled, large dice
  5. 3-4 red creamer potatoes, large dice
  6. 1/2 lb. baby carrots
  7. 1/4 cup local honey
  8. 1/8 cup Lucero Balsamic Vinegar
  9. 1/8 cup extra virgin olive oil
  10. Salt & pepper
  11. 2 gala apples, peeled & sliced
  12. 2 medium shallots thinly sliced
Instructions
  1. Put pork chops, sea salt and cider in a gallon Ziploc bag. Gently shake and place in a bowl. Refrigerate 4-6 hours.
  2. Place sweet potatoes, red creamer potatoes and carrots on a sheet pan. Drizzle with the honey, balsamic vinegar, olive oil, salt & pepper. Gently toss to coat vegetables. Roast at 375 degrees for one hour.
  3. In a cast iron pan, sauté apples and shallots with 2 tsp. olive oil on medium high heat for 7-10 minutes. Stir often. Remove from pan. Add 2 tsp. oil to hot pan and sear the pork chops for 5 minutes each side on medium high heat. Turn the heat off and cover. Allow to sit for 5 minutes to finish cooking. Serve chops with roasted vegetables and apples.
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