One Pan Cider Braised Pork Chops Recipe By Tasty

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BRAISED PORK CHOPS



Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

Steps:

  • Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
  • Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
  • Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

CIDER-BRAISED PORK CHOPS



Cider-Braised Pork Chops image

This is based on a recipe from Cook's Country. Do not use chops thinner than 1 inch. 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.

Provided by Sondra Beth

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

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
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Steps:

  • 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.
  • Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir 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 1 1/2 hours.
  • Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
  • Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
  • NOTE - The 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.

Nutrition Facts : Calories 418.2, Fat 22.6, SaturatedFat 6.6, Cholesterol 137.3, Sodium 118.2, Carbohydrate 9.3, Fiber 0.6, Sugar 5, Protein 41.8

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