Cider-Braised Pork Chops With Apples
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 teaspoon dried oregano
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon sweet paprika
- kosher salt
- fresh ground pepper
- 4 thin boneless center-cut pork loin chops, about 1 lb., trimmed of all visible fat
- 4 teaspoons canola oil
- 1 yellow onion, thinly sliced
- 1⁄3 cup sweet apple cider
- 2 tablespoons red wine vinegar
- 1 fuji apple, halved, peeled, cored, and cut into 8 wedges
- 1 cup chicken broth
- 1⁄2 cup 2% evaporated milk
directions
- In a small bowl, stir together the oregano, five-spice powder, paprika, ½ teaspoon salt and ¼ teaspoon pepper.
- Coat the pork chops evenly on both sides with the spice mixture.
- Set the meat on a plate for 10 minutes.
- In a large, deep, nonstick frying pan over med-high heat, warm 2 teaspoons of the canola oil.
- Add the onion and sauté until lightly browned, about 5 minutes.
- Transfer the onion to a plate.
- Add the remaining 2 teaspoons oil to the pan and return it to med-high heat.
- Add the pork chops and sear until lightly browned on the bottom, about 4 minutes.
- Turn and brown the meat on the other side, 3-4 minutes.
- Transfer the meat to the plate holding the onion.
- Return the pan to medium heat and pour in the cider and vinegar.
- Using a wooden spoon, scrape up all the browned bits from the pan bottom.
- Return the meat and onion to the pan and place the apple wedges on top of the meat.
- Pour in the broth, cover, and simmer until the chops are opaque throughout, about 10 minutes, reducing the heat if the liquid begins to boil.
- Transfer the chops, apple wedges, and onion to a warmed platter.
- Pour the milk into the pan, increase heat to high and boil until the liquid is reduced by one-third, about 5 minutes.
- Pour the sauce over the chops and serve at once.
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