Cider Braised Pork Chops

6 bone-in pork chops, about 1 inch thick

Salt and pepper

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large iron skillet over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.

 

Pour off all but 1 tablespoon fat from skillet and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.

 

Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.

 

This was a really good recipe for pork chops!  Delicious with Cheddar Mashed Potatoes!

Adapted from recipe at cookscountry.com