Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.

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Cider Coated Pork Chops



CIDER COATED PORK CHOPS
Bob Evans Restaurant Copycat Recipe

Serves 6

6 (6 oz.) boneless center cut pork chops 
salt and ground black pepper to taste 
1 tablespoon vegetable oil 
1 tablespoon butter
1/4 cup apple cider vinegar 
2 cups apple cider 
1 teaspoon Dijon mustard 
1 teaspoon minced rosemary 
1 pinch red pepper flakes

Season pork chops with salt and black pepper. Heat oil and butter in a heavy skillet over medium high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant read thermometer inserted into the center should read at least 145 degrees. Remove pan from the heat; transfer pork chops to a plate.

Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.


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