Cider-Braised Pork Chops

Apple cider is one of my favorite natural drinks and the apple season has been in full swing for a couple of months now.  Untreated apple cider is a seasonal drink and has traditionally been served at Halloween, Thanksgiving and Christmas.  It is sometimes heated, spiced or mulled.  Apple butter is a highly concentrated form of applesauce produced by long, slow cooking of apples in water where the sugar in the apples caramelizes, turning the apple butter a deep brown.  The term butter, refers only to the thick and soft consistency of the apple butter which is used as a spread for breads.

Serves 6
recipe from Cook’s Country
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6 bone-in-blade cut pork chops (about 1 inch thick)
2 tablespoons vegetable 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 parsely

Adjust oven rack to lower-middle position and heat oven to 300f (150c).  Pat chops dry with paper towels and season with salt and pepper.  Heat oil in a large Dutch oven over medium-high heat until just smoking.  Brown chops in two batches, about 4 minutes per side, transfer to a plate.
Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes.  Stir in garlic, flour, and 2 tablespoons apple butter.  Cook until onions are coated and mixture is fragrant, about 1 minute.  Stir in cider and thyme, scraping up any browned bits with a wooden spoon, and bring to a boil.   Add browned chops and any juices to the pot, cover and transfer to oven.  Braise until chops are completely tender, about 1 1/2 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 and serve sauce at the table.

The Culinary Chase’s Note:  The meat was fork tender and the sauce was a delicious addition to the chops.  Braising in the oven ensures even cooking and eliminates the risk of scorching the bottom of the pot.