In a bowl, whisk together all Marinade ingredients. Add Pork Chops and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
In a large skillet or Dutch oven, melt Butter over medium-high heat. Remove Pork Chops from marinade (reserve marinade) and sear for 2-3 minutes per side, until browned.
Remove Pork Chops from skillet and set aside. Add Onion to the skillet and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Sprinkle Flour over the Onion and Garlic and cook for 1 minute, stirring constantly.
Gradually whisk in Apple Cider and reserved marinade. Bring to a simmer, then add Brown Sugar, Salt, and Pepper.
Return Pork Chops to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Serve with your favorite sides.
Ingredients
4
44Pork Chops-1 inch thick
1/4 cup60 mLApple Cider
1 tbsp15 mLApple Cider Vinegar
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
2 cups480 mLApple Cider
11Medium Onion-chopped
22Garlic Cloves-minced
1 tbsp15 mLBrown Sugar
1 tbsp15 mLAll-Purpose Flour
1 tbsp15 mLButter
Equipment
Large Skillet or Dutch Oven
Mixing Bowl
Whisk
Instructions
In a bowl, whisk together all Marinade ingredients. Add Pork Chops and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
In a large skillet or Dutch oven, melt Butter over medium-high heat. Remove Pork Chops from marinade (reserve marinade) and sear for 2-3 minutes per side, until browned.
Remove Pork Chops from skillet and set aside. Add Onion to the skillet and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Sprinkle Flour over the Onion and Garlic and cook for 1 minute, stirring constantly.
Gradually whisk in Apple Cider and reserved marinade. Bring to a simmer, then add Brown Sugar, Salt, and Pepper.
Return Pork Chops to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
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