Apple Cider Pork Chops

cider-pork-chops

I am blankly staring at my screen, tired and grumpy. These earlier almost autumn evenings got me feeling lethargic by 9 o’clock. I want my energy back, but I much prefer the cooler temps. Maybe I should just move to Iceland since they have 20 hour days in the summer and the temperature is still right for sweater weather. Yup, I’m moving to Iceland.

Sorry, I got carried away. I miss my vitamin D.

pork-chops-and-zucchini

If you do feel like cheering me up, you can pick me up in your car and we can see the beautiful foliage or we can go apple picking after inhaling several cider donuts. I’ll repay you with my lovely company. I’m charming, I swear.

pork-chops-seasoned

cider-sauce

But seriously, let’s go apple picking. I miss getting out of the city and climbing trees to find the best apple. It’s a New England fall tradition after all. I do love them apples. Since no one has taken me yet, I’ve gone ahead and added apple cider to my food. This time, it’s in juicy pork chops.

seared-pork-chops

cider-pork-chops-2

These pork chops are nothing short of incredible. The apple cider adds just enough sweetness to balance the saltiness in the pork. I used bone-in pork chops in this one because they seem to pack more flavor. It’s really a hearty meal and a great way to start adding apple cider to everything.

pork-chop-spread

Now let’s get started on that apple picking, eh?

Apple Cider Pork Chops
By W.
Serves 2

1.5 pounds of thick cut pork chops, bone in and 1.5″ thick (2 pork chops)
Salt and pepper
Cayenne pepper
1 tablespoon unsalted butter
Couple sprigs of rosemary
Few sprigs of thyme
1/4 cup chopped onion
2-3 cloves of garlic
2 tablespoons of white wine
1/3 cup apple cider

Start by generously seasoning the pork chops with salt, pepper, and a light sprinkle of cayenne on both sides. Cover with plastic wrap and leave in refrigerator for at least 6 hours or overnight.

When ready to cook, preheat the oven to 350F.

In an oven friendly pan, or cast iron skillet, melt butter over medium heat. Once the butter has melted, toss in rosemary and thyme. Let them sizzle for 1-2 minutes. Add chopped onions and garlic cloves – cook for 3-5 minutes.

Turn heat to high, then push the onions, garlic, and herbs aside and place pork chops down. Sear each side for 2-3 minutes until each side is brown. Remove the pork chops and set aside. Add white wine and apple cider. Reduce for 2-3 minutes. Place pork chops back into the pan and coat each side with cider.

Put the pan in the center of the oven and let them cook for 15-20 minutes. The cooking time will vary from the thickness of the pork chops, but once the thickest part of the meat reads at 140-145F, they’re done. Place the pan back on the stove, and set the pork chops aside to cool for at least 3 minutes. Reduce the sauce on high heat for 3-5 minutes, or until desired thickness.

Serve immediately and make sure to pour the delicious sauce over everything on your plate.

pork-chops-and-rice

 

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