Cook Time: ~30 min
~4 pork chops
1 tablespoon duck fat or unsalted butter
1 medium onion, finely chopped
1/4 cup Apple brandy
2 teaspoons duck fat dissolved in 1 cup hot water
1/3 cup apple cider
2 teaspoons grainy mustard
1/3 cup heavy cream
1 tablespoon chopped sage or thyme
Salt and ground black pepper
1) Heat i tablespoon unsalted butter and olive oil in pan. Cook pork chops in pan until done.
2) In same pan that you cooked pork chops. Melt duck fat in pan and scrape up any browned bits from the pan. Add onions and cook until they’re softened, about 5 min.
3) Add brandy and cook until nearly evaporated.
4) Add dissolved duck fat mixture, cider, mustard, and cream. Bring mixture to a rapid simmer and cook until it reaches desired consistency. When nearly finished stir in chopped sage or thyme.
5) Serve over pork chops