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Cider Braised Pork Chops




Source of Recipe


Cook’s Country TV Show Cookbook


Recipe Introduction


So easy and delicious! The chops turn out really tender and the sauce is fantastic. You want thick chops for this – about 1-inch thick. I don’t know if I really needed to, but I did the brine from the “Thick Pork Chops with Apples and Raisins” recipe first. I did 2 chops rather than 4 and left all the amounts as in the recipe. I had a little extra sauce and that was fine!


List of Ingredients




4 bone-in blade-cut pork chops, about 1 inch thick
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley


Recipe



Before you begin, move your oven rack to the lower-middle position. Make sure that your Dutch oven will hold all 4 chops. Heat the oven to 300 degrees.

Pat the chops dry with paper towels. Sprinkle with salt and pepper. Heat the oil in the pan over medium-high heat and brown the chops on both sides – about 4 minutes per side. They should be DEEPLY browned. Remove to a plate.

Pour off all but about 1 tablespoon of fat. Add the onions and cook about 5 minutes – they should be soft and just starting to brown. Add the flour, garlic and 2 tablespoons of the apple butter. Cook until everything is evenly coated with the flour and the garlic is fragrant – about a minute.

Add the cider and thyme and cook scraping up the browned bits on the bottom of the pan. Bring to a boil, remove from heat and add the chops (and any accumulated juices) back to the pan, turning to coat with the sauce.

Cover and place in the oven. Braise for about 1 1/2 hours. The pork should be very tender. Place the chops on a platter and cover with foil.

Strain and defat the sauce. Whisk in the vinegar, remaining apple butter and parsley. Taste and season with salt and pepper.

Serves 4.