Prep 30 mins
Cook 1 hr 10 mins
Braise thin pork chops in an apple-based gravy to keep them juicy and flavorful. I had trouble indicating the amount of apple, it's one large granny smith or 2 small.
- 3 ounces bacon, cut into 1/4-inch pieces (about 3 slices)
- 2 tablespoons unbleached all-purpose flour
- 1 3⁄4 cups apple cider
- vegetable oil
- 4 pork chops (bone-in, rib-end 1/2 to 3/4 inch thick)
- ground black pepper
- 1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
- 1 large granny smith apples or 2 small granny smith apples, peeled, cored, and cut into 3/8-inch wedges, large apple
- table salt
- 2 tablespoons water
- 2 teaspoons garlic cloves, minced
- 1 teaspoon thyme leaves, minced (fresh if possible)
- 2 bay leaves
- 1 tablespoon fresh parsley leaves, minced (fresh if possible)
- Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
- Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
- Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
- Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
- Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
- Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
- Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
- Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
- Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves.
- Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
- Transfer chops to warmed serving platter and tent with foil.
- Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
- Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.
I don't usually put in this much effort when it comes to pork chops, but we had company & this recipe really fit the bill! I used a quality cider from a local apple grower & think that made for some GREAT TASTING CHOPS ~ Well worth the time spent in preparing! Thanks for a great recipe! [Tagged, made & reviewed as part of my cider theme in the Comfort Cafe]