Prep 1 hr 10 mins
Cook 12 mins
This is an easy and tasty recipe for pork chops, particularly when you're bored with basic breaded and pan fried pork chops. Note that the nutrition information may be a bit off with this recipe, as the majority of the cider, salt, and oil is discarded. I find this recipe is best served with a side salad topped with my homemade raspberry vinaigrette dressing (the recipe for which can be found on my profile page).
- 453.59 g pork chop, boneless (four thick chops)
- 9.85 ml salt (plus some extra to taste)
- 340.19 g hard alcoholic cider (1 bottle)
- 1 vidalia onion, sliced
- 14.79 ml olive oil
- 2.46 ml Old Bay Seasoning
- 2 garlic cloves, minced
- 14.79 ml italian seasoning
- 22.18 ml sriracha sauce
- black pepper
- 2.46 ml paprika
- Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container. Mix well, and add pork chops.
- Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork). Marinate the pork chops in the refrigerator to ensure freshness.
- While the pork chops are marinating, slice the onion. Onion slices should be no thicker than 1/8 inch. Separate the onion slices so all layers are loose.
- Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
- Add garlic and onions, and saute until the onions start to soften.
- Add the pork chops, and saute until the chops are cooked through (about 10 minutes), turning once. After you turn the pork chops, sprinkle with the paprika to give the chops some color. Note: while sauteing the pork chops, make sure that you don't have any of the onions under them. Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute.
- Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste). Garnish with the sauteed onions on top of the pork chops and serve.
One word........Outstanding! I did make a few adjustments, but the basic recipe was followed. First off, I didn't (and couldn't) find sriracha sauce. So I made my own. I started with a 10 oz can of diced tomatoes and green chilies. To this, I added a finely chopped jalapeno pepper. I added 1 tbsp of sugar and a little of the cider. I reduced this to about a cup, and let it stew for 24 hours. Wow! Loved it! I marinated my chops over night in this. I browned my chops at a high heat and used the resulting bits included when I cooked the onions. I thought it was a shame to only use the sauce to marinate, so added the remainder with the onions, and added my chops as directed. I also used an entire large sweet onion. I served over white rice. THIS IS A GREAT RECIPE, OBSIDIAN, and I thank you for sharing. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
Wonderful recipe that combines such a great taste of flavors, pork, and a such a great balance on your taste buds you can almost feel them jumping around like a jumping bean. I didn't have "hard" cider, so I improvised by using some full tasting beer mixed with 2 tablespoons of apple cider and went on from there to follow the recipe exactly. The chops were moist and so tasty, especially with the onions that cooked alongside. I love the chili sauce added here to the marinade. So yummy! Served with rice and sliced tomato! Made for *PAC* Fall 2009, adopted as my Pick A Chef Baby.