Cider-Braised Pork Chops

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Westview Orchards & Cider Mill of Romeo Cider-Braised Pork Chops

4 Pork Chops                    
1 T. Salad Oil    
1 medium Onion, thickly-sliced            
1 C. Apple Cider    
1 firm cooking Apple, cored, sliced
¼ t. dried Thyme
¼ C. Currants/Raisins
4 t. Cider Vinegar
Pepper to taste

In a large skillet, over medium high heat, brown pork chops in oil on both sides. Remove chops from skillet. Reserve 1 T. drippings. Sauté onions in reserved drippings until lightly browned (5 mins.). Return pork chops to the skillet. Add cider, salt, thyme. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Check pork chops, they should be fork-tender. Remove chops from skillet. Add apple slices, currants/raisins, vinegar, and pepper to liquid remaining in skillet. Bring to a boil, cook until apples are tender and liquid is reduced to syrupy consistency. Return chops to skillet. Cover to keep warm before serving.