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Pork Chops Braised in Cider - Recipe

Applesauce is a traditional accompaniment to pork chops - but try this version which infuses apple flavor into the meat.
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Pork Chops Braised in Cider Recipe
  • Heat oil in heavy 12" skillet.
  • Lightly salt chops. Grind a generous amount of black pepper over each chop. Press pepper into chop.
  • When oil is very hot but not smoking, add chops and brown well on each side, about 2 minutes per side. Remove chops from pan. Add cider, sage and onion. Boil to reduce liquid by about half - about 5 minutes.
  • Return chops to pan, reduce heat to maintain a simmer, and cover.
  • Cook until chops are desired doneness - make a small cut to check. Center should be very pale pink. (If overcooked, chops will be tough and flavorless.)
  • Remove finished chops to a warmed platter. If cider sauce is too thin, quickly boil down to consistency of syrup. Spoon over chops and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Container: large heavy skillet
Servings: 4
-4 6 oz. pork chops, about 1
-1 onion, finely chopped
-2 cups apple cider
-2 teaspoons dried sage, crumbled
-1 tablespoon cooking oil
- salt and freshly ground pepper