You Need the Perfect Recipe – I’ve Got You Covered

What a crazy winter!  Not only did it seem colder, it seemed so long!

Now that Valentine’s Day is over, the stores are full of Easter supplies.

Which means Spring is just around the corner.

But before you say goodbye to the tastes of Winter, you want to revisit some of the flavors one more time.

When I think of Winter (and Fall!) I think of the amazing smell that fills the house when cooking apples and cinnamon.

This year I spent the entire season trying to find a recipe that incorporated them with pork chops, with no luck.  Every recipe I tried either left the pork chops dry, or the sauce dull and uninteresting.

So I set out to create my own!

I like to this of this as a modern twist on good ‘ol fashioned pork chops and apple sauce.  And if you love a good apple pie, you’re going to LOVE this variation.  The recipe uses a cooking technique that keeps the meat so darn moist, you won’t believe it – no shake and bake required!  And the fresh apples and accompanying cider sauce takes the satisfaction level to a new all-time high.

So the next time you want to revisit the tastes of Winter one more time, grab a few apples and a jug of apple cider, and maybe a few mulling spices for a warm after dinner beverage treat.  You have the perfect recipe for apple cider pork chops that will leave you feeling satisfied and your house smelling amazing.

Until our next meal,

Rebecca

Apple Cider Pork Chops

Ingredients:

Apple Cider Pork Chops

• 4 Boneless Pork Chops, 1-Inch Thick
• 1 Tsp Salt
• 1/ Tsp Dried Thyme
• 1/2 Tsp Ground Pepper
• 2 Tbs Olive Oil, Divided
• 1 Tbs Butter
• 1 Tsp Cinnamon
• 2 Granny Smith Apples, Peeled, Cored and Chopped
• 1 1/2 Cups Apple Cider
• 3 Tbs Maple Syrup
• 2 Tbs Apple Cider Vinegar

Directions:

1. Sprinkle pork chops with salt, thyme and pepper.
2. Let sit on the counter top for 30 minutes. (Do not skip this step – it’s key.)
3. Place 1 tablespoon of oil in a large cast-iron skillet, and heat over medium heat.
4. Place the pork chops in the pan, ensuring that none of them touch.
5. Cook each side slowly until golden brown, approximately 4 minutes per side.
6. Remove from heat and cover with a tight fitting lid.
7. Let chops sit in covered pan for 10 minutes (again, do not skip this step!).
8. While the chops “rest,” add butter and 1 tablespoon olive oil to another skillet and heat until foamy.
9. Add apples and cinnamon, and saute for about 3 minutes, or until slightly soft.
10. After the pork chops are done resting, transfer them to a plate and cover with foil to keep warm.
11. Return the chop pan to the stove and turn the heat back on to medium high.
12. Add the cider, maple syrup and cider vinegar and bring to a boil, scrapping all of the bits off the bottom of the pan. (Also called de-glazing, this technique makes awesome sauces and cleanup a snap!)
13. Add the apple mixture and continue to cook and stir until sauce starts to thicken.
14. When the desired consistency is reached, pour the apples and the sauce over each of the pork chops.

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