This is 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.
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:
- Sprinkle pork chops with salt, thyme and pepper.
- Let sit on the counter top for 30 minutes. (Do not skip this step - it's key.)
- Place 1 tablespoon of oil in a large cast-iron skillet, and heat over medium heat.
- Place the pork chops in the pan, ensuring that none of them touch.
- Cook each side slowly until golden brown, approximately 4 minutes per side.
- Remove from heat and cover with a tight fitting lid.
- Let chops sit in covered pan for 10 minutes (again, do not skip this step!).
- While the chops "rest," add butter and 1 tablespoon olive oil to another skillet and heat until foamy.
- Add apples and cinnamon, and saute for about 3 minutes, or until slightly soft.
- After the pork chops are done resting, transfer them to a plate and cover with foil to keep warm.
- Return the chop pan to the stove and turn the heat back on to medium high.
- 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!)
- Add the apple mixture and continue to cook and stir until sauce starts to thicken.
- When the desired consistency is reached, pour the apples and the sauce over each of the pork chops.
