Entrée: United States – Braised Pork Chops with Cider and Onions

Serving Size: 4

Approximate Time

Prep 15 min

Cook 34 min

Additional 8 min

Total 50 min

Ingredients

4 bone-in pork chops, about 2 lb total (907 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
2 large onions, thinly sliced
1 cup (240 ml) chicken stock
1 cup (240 ml) apple cider
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) fresh thyme leaves
1 bay leaf

Instructions

1. **Season the Pork Chops**: Generously season both sides of the pork chops with salt and pepper.

2. **Sear the Pork Chops**: Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for about 4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.

3. **Cook the Onions**: In the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 10 minutes.

4. **Deglaze and Simmer**: Pour in the apple cider and apple cider vinegar to deglaze the skillet, scraping up any browned bits on the bottom. Add the chicken stock, thyme, and bay leaf.

5. **Braise the Pork Chops**: Return the pork chops to the skillet, nestling them into the onions. Reduce the heat to low, cover, and let the pork chops simmer for about 30 minutes, or until they are tender and cooked through.

6. **Serve**: Remove the pork chops and let them rest for a few minutes. Simmer the sauce for a few more minutes to thicken if desired, then spoon the caramelized onions and sauce over the pork chops before serving.