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Cider-Braised Pork Chops

From

October/November 2008

Cider-Braised Pork Chops

Tasters preferred 1-inch blade chops in our recipe for Cider-Braised Pork Chops for their heft, silky meat, and rich taste. It took a little longer for the chops to become tender, but the wait was worth it. Patting the chops dry before adding them to the heated Dutch oven helped them develop a flavorful crust. Apple cider lent a sweet tartness to the braising mixture and sauce, while a bit of fresh thyme provided a heady herbal component. Jarred apple butter added tons of flavor, and its natural pectin gave the sauce a thick, glossy consistency.

Serves 6

Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.

Ingredients

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