Cotelettes de porc au cidre

Time 20 minutes
Yields Serves 4
Cotelettes de porc au cidre
(Los Angeles Times)

Brown the pork cutlets on each side in a very little dripping or pork fat. Take them out, and add to the fat in the pan a tablespoon of flour; let this turn golden, and when it is smooth add a wineglass of dry cider, half as much water, and cook it 2 or 3 minutes.


Put the cutlets back in the sauce, seasoned with salt, ground black pepper, a crushed clove of garlic, and a whole sprig of rosemary, which can be removed later. Cover the pan and put it in a very slow oven for 30 minutes. Five minutes before serving add a few capers to the sauce.

From “French Country Cooking” by Elizabeth David. The recipe doesn’t give exact amounts. We found it worked well using the amounts listed below. And by “very slow oven,” she means around 325 degrees. But most likely, given the leanness of pork these days, you won’t need to bake the pork chops for the full 30 minutes (in fact, our cutlets were done in 5 to 10 minutes). The recipe calls for dry (that is, hard) cider, but this is a perfectly fine dish when made with sweet cider. However, apple juice -- which is, unfortunately, more common in markets than apple cider these days -- will give an insipid result.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Donna Deane
Barbara Hansen
Charles Perry
Leslie Brenner
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