We continue our Fall Food and Spirits Pairing series with the main course – Cider Pork Chops and Gin

The autumn harvest is rich and filling, so complement your dish with a light, bubbly and refreshing G&T.

Main Course: Cider pork chops with Gin (and tonic)

Cider pork chops with caramelized white kidney beans, apples, onions and mashed potatoes. Perfect to warm your heart on a blustery day.

Serves 2.

Ingredients:

  • 2 pork chops
  • 2 large potatoes
  • 1 large onion
  • 2 medium apples
  • ½ can of white kidney beans
  • 1 lemon
  • 3 tbsp. brown sugar
  • 2 large cloves of garlic (or 4 small), crushed
  • 1 cup apple cider
  • Balsamic vinegar
  • Salt
  • Pepper
  • Oil
  • Butter

Directions:

Cider Pork Chops and Autumn Vegetables

  1. Chop the potatoes into small cubes and place them in a pot with a tsp of salt. Cover with water. Bring the water to boil.
  2. Chop apples into cubes; bake for 10 minutes at 350 degrees.
  3. Chop your onion into ribbons and fry for a few minutes on a medium-high heat. Then, throw in 1 tsp of brown sugar.
  4. Add the apples to the onions, and fry for a few minutes. Then, add the beans to the apples and onions and another 2 tsp of brown sugar.
  5. Slice the lemon, and then quarter the slices. Add the lemon pieces (save eight of these) to the pan, with rest of the sugar and a dash of balsamic vinegar.
  6. Stir the mixture over heat. Turn off the heat once the sugar has all disappeared.
  7. Heat 1 tsp of oil in a frying pan. Put the pork chop in with the garlic and the leftover lemon pieces, keeping the pan on a high heat. After 2-3 minutes, flip the pork chop over. After another 2-3 minutes, pour in the cider and cover the pan with a lid.
  8. Drain the potatoes once they are very soft, and mash them with a butter. Take the garlic from the pork chops pan, and mash it into the potatoes with a pinch of salt and pepper.

Gin Pairing

Serve the gin with ice and tonic. Use lemon to garnish and a slice of apple or some mint.

In case you missed the rest of our series, be sure to check out our full Fall menu:

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