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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.
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