Cider-Braised Pork Chops With Apples
Treat your taste buds to a delightful blend of savory and sweet flavors with this delectable dish. Tender pork loin chops are seasoned to perfection with aromatic spices and seared to a golden brown finish. The addition of sweet apple cider, tart vinegar, and crisp Fuji apples creates a harmonious medley that is sure to tantalize your senses. This dish is a wonderful balance of flavors that will make your dinner table shine with every bite. Enjoy the comforting warmth of this meal that comes together effortlessly in just one pan.
— Constant Cookbook
Ingredients
- 1 tsp. dried oregano
- 1/2 tsp. five-spice powder
- 1/2 tsp. sweet paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 thin boneless center-cut pork loin chops, about 1 lb. total, trimmed of all visible fat
- 4 tsp. canola oil
- 1 yellow onion, thinly sliced
- 1/3 cup sweet apple cider
- 2 Tbs. red wine vinegar
- 1 Fuji apple, peeled, cored and cut into 8 wedges
- 1 cup low-sodium, fat-free chicken broth
- 1/4 cup 2-percent-fat evaporated milk
Instructions
- In a small bowl, stir together the oregano, five-spice powder, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate and let stand for 10 minutes.
- In a large, deep fry pan over medium-high heat, warm 2 tsp. of the oil. Add the onion and sauté until lightly browned, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tsp. oil to the pan and return it to medium-high heat. Add the pork chops and sear until lightly browned, about 4 minutes. Turn and brown on the second side, 3 to 4 minutes. Transfer to the plate holding the onion.
- Place the pan over medium heat and pour in the cider and vinegar. Stir to scrape up any browned bits on the pan bottom. Return the pork and onion to the pan and arrange the apple wedges on top of the pork. Pour in the broth, cover and simmer until the chops are opaque throughout, about 10 minutes, reducing the heat if the liquid begins to boil.
- Transfer the chops, apple wedges and onion to a platter. Pour the milk into the pan, raise the heat to high and boil until the liquid is reduced by one-third, about 5 minutes. Pour the sauce over the chops and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
Yield
Serves 4.
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