1/2 Photos of Cider-Braised Pork Chops
2 hrs 20 mins
Sondra Beth's Note:
This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
My Private Note
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- 1Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
- 2Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
- 3Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
- 4Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
- 5Braise until chops are completely tender, about 1 1/2 hours.
- 6Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
- 7Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
- 8NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.
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Nutritional Facts for Cider-Braised Pork Chops
Serving Size: 1 (279 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 418.1
- Calories from Fat 203
- Total Fat 22.5 g
- Saturated Fat 6.5 g
- Cholesterol 137.3 mg
- Sodium 118.2 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.6 g
- Sugars 4.9 g
- Protein 41.8 g
The following items or measurements are not included: