J-BOB'S CHELAN GOLD CIDER PORK CHOPS ENJOY DAN:

           J-BOB’S CHELAN GOLD CIDER PORK CHOPS by CHEF DAN:

Serves 4

PORK:

2-tablespoons olive oil

3-4-ounce bone-in pork chops

Salt and pepper to taste

2 tablespoon Dijon mustard

1 cup Chelan-Gold Cider (J-BOB’S) favorite

2 tablespoon butter

VEGETABLES AND APPLES:

2 sweet potatoes peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 apples, (FIJI, PINK LADY) cored and lengthwise into eights

1-fennel bulb trimmed and lengthwise 4 into eights

1 spring EACH rosemary spring and thyme spring

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 450 F)   

1.    Remove pork from refrigerator and let stand 2 hours.

TO COOK THEE VEGETABLES AND APPLES: (PREHEAT OVEN TO 450 F)

1.   Place rimmed baking sheet in preheated oven.

2.   In a bowl, toss the sweet potatoes, and next 4 ingredients.

3.   Coat with oil and season with salt and pepper.

4.   Remove baking sheet and add vegetables, and apples with some olive oil.

5.   Roast, turning every 15 minutes for a total of 30 minutes.

6.   In a skillet cook the pork, season with salt and pepper.

7.   Add oil, over medium-high heat and when sizzling.

8.   Add the pork chops and cook 5 minutes per side.

9.   Transfer to a platter and let rest 5 minutes. 

10  Pour off all but 1 tablespoon of olive oil, leaving brown bits I the pan.

11  Return heat to medium-low, then add Cedar Gold Cider, and bring to a simmer, scraping up the brown bits with a wooden spoon.

12  Whisk in the mustard and simmer for about 2 minutes to reduce liquid.

13  Remove from heat and whisk in the butter to slightly thicken the sauce.

14  Divide the sweet potatoes mixture among 4 dinner plates.

15  Place a pork chop alongside the vegetables on each plate.

16  Drizzle with the skillet sauces and serve.

ENJOY DAN:                         SING SONS AND DRINK CHELAN GOLD CIDER!!