Cider Braised Pork Chops (aired 2/4/2011) - KOAM TV 7

Cider Braised Pork Chops (aired 2/4/2011)

Ingredients

• 4 pork chops, about 1 inch thick
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons flour
• ¼ cup apple butter
• 1 cup apple cider
• 1 spring fresh thyme or dash dried thyme
• 1 teaspoon cider vinegar
• 1 tablespoon finely chopped fresh parsley

Directions

• 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 Dutch oven over medium-high heat until just smoking.
• Brown chops for about 4 minutes per side and transfer to a plate.
• Pour off all but 1 tablespoon of fat from pot and cook onion over medium heat until softened, about 5 minutes.
• Stir in garlic, flour and 2 tablespoons of the apple butter and cook until onion are coasted and mixture is fragrant, about 1 minute.
• Stir in cider and thyme, scraping up any browned bits and bring to a boil.
• Add browned chops and any accumulated juice to pot, cover and transfer to oven.
• Braise Chops until completely tender, about 1 ½ hours.
• Transfer chops to serving platter.
• Strain sauce, spoon off excess fat.
• Wish in vinegar, parsley and remaining apple butter.
• Season with salt and pepper.
• Serve, passing sauce at table.
• This can be made ahead and refrigerated (sauce and meat separately) for up to 2 days.
• To serve, heat sauce and chops together over medium heat until chops are warmed through.