Cider Braised Porkchops.

[Missourian]

Made these last night and....Mmmm...Mmmm...were they delicious (and easy).

For this recipe you need a dutch oven.

This is an America's Test Kitchen recipe.

America’s Test Kitchen :: Welcome
​

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

Serves 6.


Ingredients


6 bone-in blade-cut pork chops , about 1 inch thick
Salt and pepper
2 tablespoons vegetable oil
1 onion , chopped
3 garlic cloves , minced
2 tablespoons all-purpose flour
1/4 cup apple butter (divided)
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley



Instructions



1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Pat chops dry with paper towels and season with salt and pepper.
Heat oil in large Dutch oven over medium-high heat until just smoking.
Brown chops in two batches, about 4 minutes per side; transfer to plate.


2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.


3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.


4.Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days.


To serve, heat sauce and chops together over medium heat until chops are warmed through.

I turned the chops over in the liquid half way thru the oven time to keep the tops from drying out.

These were possibly the most tender, tastiest chops I've ever had out of the oven.

Fresh out of the dutch oven. ^

Sauced for dinner. ^

Leftovers without sauce for breakfast. ^

Still fork tender after reheating the next morning. ^
​

 

[iamwhatiseem]

I make something similar to that..instead of Apple Cider I use Apple Cider Jelly (we have a large Apple grower local...makes awesome stuff and sells it to locals)

The Cider indeed ads a great flavor to pork.