By Obsidian468 on August 25, 2009
Photo by Darkhunter
Photo by Darkhunter
"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)."
Serving Size: 1 (136 g)
Servings Per Recipe: 4
"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."