Pork Chops Braised in Cider Recipe
Applesauce is a traditional accompaniment to pork chops - but try this version which infuses apple flavor into the meat.
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4 6 oz. pork chops, about 1
1 onion, finely chopped
2 cups apple cider
2 teaspoons dried sage, crumbled
1 tablespoon cooking oil
salt and freshly ground pepper
:large heavy skillet
Heat oil in heavy 12" skillet.
Lightly salt chops. Grind a generous amount of black pepper over each chop. Press pepper into chop.
When oil is very hot but not smoking, add chops and brown well on each side, about 2 minutes per side. Remove chops from pan. Add cider, sage and onion. Boil to reduce liquid by about half - about 5 minutes.
Return chops to pan, reduce heat to maintain a simmer, and cover.
Cook until chops are desired doneness - make a small cut to check. Center should be very pale pink. (If overcooked, chops will be tough and flavorless.)
Remove finished chops to a warmed platter. If cider sauce is too thin, quickly boil down to consistency of syrup. Spoon over chops and serve immediately.
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"A really easy, quick, and delicious way to do pork chops. Additionally, the last time we made this we were out of sage too, so we decided to use some red pepper flakes for a sweet & spicy mix!"
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