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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.