For the past month, I’ve been
pestering asking my husband for apple cider. You see, eight years ago, we visited Connecticut in the fall for our friends’ wedding. While we were visiting, we ventured to a local apple orchard and had the best apple cider ever. This was our first time at an apple orchard. Needless to say, we came back home with a ton of apples!
Now every October, when our friends celebrate their wedding anniversary I also remember our visit to the apple orchard and that wonderful apple cider. Our new apple guy has been bringing us some amazingly fresh apples from Pennsylvania. As luck would have it, he was able to get us some of this wonderfully fresh 100% pressed apple cider.
Have you ever cooked with apple cider? Me neither. Until I found this recipe from Rachel Ray. The recipe calls for making your own apple sauce. I skipped that step. Instead, I just used two small containers of already made apple sauce. I warmed it up with minced ginger and sprinkled it with nutmeg and cinnamon to taste. Rachel Ray’s recipe calls for apple juice to deglaze the pan. I chose our apple cider instead! And of course, I used our Troyer real butter. Instead of salt and pepper, I used our Everglades Seasoning.
I served the apple sauce on the side for dipping, and pour the pan sauce over the pork chop. I’ve never been a real fan of the pork and apple sauce combination until now. The pan sauce was delicious. It was salty and sweet and very flavorful. The mixture of real butter and fresh apple cider in the pan sauce made our dinner taste kinda like apple pie! But in a good way. A very savory apple pie.
P.S. In case you are wondering, the salad is from ABC Pizza. They make a great Greek salad. 😉
Have you ever cooked dinner with apple juice or cider?