Cider-Braised Pork Chops

From Cook's Country | October/November 2008

Why this recipe works:

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… read more

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.

less

Serves 6

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

Ingredients

Detail sfs ciderporkchops 0004 277773
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection