Pork chops with dill horseradish sauce

This recipe highlights the good points and bad points of photographing all the new recipes I try. The good point in this case is the flavor of the dish; the downside is discovering that your camera battery has run out before you remember to add the dill that actually makes the dish look attractive. But this way we got to eat sooner, because quite often we just give up on trying to get a fantastic shot because we want to eat fantastic food.You're just going to have to trust me on the dill bit.

Pork chops with cider, horseradish and dill

From “The Smitten Kitchen Cookbook” by Deb Perelman

Ingredients

½ cup cider vinegar

½ cup apple cider

2 tablespoons horseradish

½ teaspoon salt

Pinch of cayenne pepper

4 bone-in loin pork chops, about ½-inch thick

1 tablespoon olive oil

1 tablespoon chopped fresh dill

Method

Mix together vinegar, cider, horseradish, salt and cayenne. Set aside. Season chops with salt and pepper. Brown pork chops in olive oil over medium high heat until seared on one side. Flip and cook until lightly browned, about another minute. Transfer to a plate.

Add vinegar mixture to pan. Simmer until mixture thickens. Return pork to pan. Cover and cook about 5 minutes more. (I covered mine because the chops were a little bigger than ½-inch thick; you might leave it uncovered otherwise.) Serve topped with pan sauce and dill.

Rating: This made a nice tasty pan sauce without resorting to flour or cream. Good flavors and fast to fix. The cider tempers the heat of the horseradish to make it on the mellower side of sharpness. Perelman refers to it as a glaze, but I think it’s more on the saucier side. Like that’s a bad thing.