Cider-Braised Pork Chops
"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..."
INGREDIENTS
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bone-in blade-cut pork chop
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Salt
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vegetable oil
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onion
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garlic clove
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all-purpose flour
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apple butter
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apple cider
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fresh thyme
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cider vinegar
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finely chopped fresh parsley
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6 bone-in blade-cut pork chops, about 1 inch thick
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Salt and pepper
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2 tablespoons vegetable oil
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1 onion, chopped
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3 garlic cloves, minced
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2 tablespoons all-purpose flour
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1/4 cup apple butter
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1 cup apple cider
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1 sprig fresh thyme
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1 teaspoon cider vinegar
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1 tablespoon finely chopped fresh parsley
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