The good people over at Angry Orchard were kind enough to send us a few of their tasty ciders to sample, and this recipe was a great place to start. For this classic dish of Braised Pork Chops with Apples and Onions, we decided to add a little twist and include a bottle of Angry Orchard Green Apple Hard Cider.
6 Boneless Pork Chops, cut 1-inch thick, fat trimmed off
Kosher Salt and Ground Black Pepper
1 TB Olive Oil
4 TB Salted Butter, divided
1 medium Yellow Onion, sliced
2 large Granny Smith Apples, cored and sliced
1 bottle Angry Orchard Green Apple Hard Cider
Season both sides of the pork chops with a generous coating of salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the pork chops to the skillet and cook for 6 minutes, turn the chops over and cook 6 minutes longer. (In order to get a really good sear on the chops, try not to move them during the cooking process.) Transfer the chops to a plate, cover with foil and keep warm.
Melt 3 tablespoons of butter in the same pan, add the apples and onions and sauté over medium heat until slightly softened, about 6 minutes. Add the hard cider to the pan, stir the mixture gently and simmer for 5 minutes.
Transfer the pork chops and any accumulated juices back to the skillet, nestling the chops down into the apples and onions. Reduce heat to medium-low and simmer for about 15 minutes, or until the chops are cooked through. (We cooked our chops to 145-150 degrees on a meat thermometer, which is medium-rare. As the pork stands for a few minutes the temperature will increase slightly, but the chops will still be moist and juicy inside.)
Transfer the chops to a serving platter and cover with foil. To complete the apple/onion sauce, increase the heat to medium-high and add 1 tablespoon butter. Stir the sauce until the butter is melted and the sauce has reached the desired thickness. Taste test and add salt and pepper, if desired.
To serve, place a layer of sweet potatoes on each plate, place a pork chop on top of the potatoes, then add a generous scoop of apples, onions and sauce on top. (Don't forget the sauce! It's fantastic on the sweet potatoes.) Enjoy!!
Since my photographer was so anxious to dive into his dinner, we forgot to include the bottle of cider in our picture. So this is the end result, empty plate and all! lol
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