Pan-Seared Pork Chops with Apple Cider Glaze

Well, readers, it's been a whirlwind of a winter.  And I mean that in the best possible sense.  I've been busy catching up with friends and family, getting ready for this new year, and just plain having some good times.  For that, I am ever so grateful.

As usual, the most memorable of my memories include food.  And something about this time of year, I don't quite know what it is, well, it just revolves around good food.  Really good food.  Maybe it's the gluttony of the season, the need to build up some insulation against the icy cold weather, the desire to celebrate the fact that we've made it through yet another year.  Or maybe it's just me.  But man, oh man, I've had some great food these past few weeks.

In fact, I'd go so far as to say I've had some great food this past year.  If I had to sum up 2010 in just food alone, I bet it would add up to something divinely delicious.

So here's to an even more delicious 2011.  I hope, dear readers, that your expectations are just as high as mine are.

Pan-Seared Pork Chops with Apple Cider Glaze

1.5 cups apple cider
1 tablespoon apple cider vinegar
4 boneless pork chops, about 1-inch thick
olive oil

Heat 2 tablespoons of oil in a large skillet over medium high heat.  Season pork chops liberally with salt and pepper and place in skillet, in batches if necessary. Sear until brown and crusty, about 1 minute per side.  Reduce heat to medium low and cook pork chops through, about 8 minutes, depending on the size of your chops.  I like mine tender, with just a hint of pink inside.

In a small saucepan, heat apple cider and vinegar over medium heat.  Bring to a boil, then let simmer until reduced by half.  Submerge each pork chop in glaze to coat.

Slice pork chops into 1/4-inch slices.  Serve over a heap of shredded brussels sprouts and couscous, recipe below.  Drizzle over with apple cider glaze.

Shredded Brussels Sprouts with Israeli Couscous

1 pound brussels sprouts, trimmed and shredded by slicing thinly
1 leek, thoroughly rinsed and thinly sliced
2 cups cooked Israeli couscous
2 large shallots, thinly sliced
2 cloves garlic, minced
salt and pepper
olive oil
butter

Heat 2 tablespoons olive oil with 2 tablespoons butter in a large saute pan over medium heat.  When hot, add garlic and cook until fragrant.  Add shallots and leeks and cook until softened.  Add brussels sprouts and mix through.  Saute until brussels sprouts are bright green and tender, about 7 to 10 minutes.  Season with salt and pepper.  Toss brussels sprouts mixture with couscous, check for seasoning, and serve.