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Mains

Cotelettes de porc au cidre

Cotelettes de porc au cidre
Los Angeles Times

There's a lot of inspiring stuff flying off the presses lately, and we're thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose jacket has gone missing, ... Read more

Total time: 20 minutes | Serves 4
  • 2 tablespoons of oil
  • 4 boneless pork chops (about an inch thick and sprinkled with 1/2 teaspoon salt)
  • 1 tablespoon flour
  • 1/4 teaspoon black pepper
  • 1/2 cup cider
  • 1/4 cup water
  • 1 teaspoon capers
  • 1 clove of garlic
  • 1 sprig of rosemary.

Step 1Brown the pork cutlets on each side in a very little dripping or pork fat. Take them out, and add to the fat in the pan a tablespoon of flour; let this turn golden, and when it is smooth add a wineglass of dry cider, half as much water, and cook it 2 or 3 minutes.

Step 2Put the cutlets back in the sauce, seasoned with salt, ground black pepper, a crushed clove of garlic, and a whole sprig of rosemary, which can be removed later. Cover the pan and put it in a very slow oven for 30 minutes. Five minutes before serving add a few capers to the sauce.

Note: From "French Country Cooking" by Elizabeth David. The recipe doesn't give exact amounts. We found it worked well using the amounts listed below. And by "very slow oven," she means around 325 degrees. But most likely, given the leanness of pork these days, you won't need to bake the pork chops for the full 30 minutes (in fact, our cutlets were done in 5 to 10 minutes). The recipe calls for dry (that is, hard) cider, but this is a perfectly fine dish when made with sweet cider. However, apple juice -- which is, unfortunately, more common in markets than apple cider these days -- will give an insipid result.

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