Cider-Braised Pork Chops with Apples

Cider-Braised Pork Chops with Apples

High in Protein

1 teaspoon dried oregano
½ teaspoon five-spice (seasoning)
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

4 boneless center-cut pork loin chops (about 1lb), trimmed of visible fat
4 teaspoons canola oil
½ yellow onion, thinly sliced
1/3 cup apple cider (liquid; find in the juice isle at the supermarket)
2 Tablespoons red wine vinegar
1 Fufi apple, peeled, cored, sliced, and cut into 8 wedges
1 cup chicken broth
¼ cup heavy whipping cream

To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, salt and pepper.

Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate at room temperature for 10 minutes.

In a large, deep, nonstick frying pan over medium-high heat warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 4-5 minutes. Transfer the onion to a plate and cover to keep warm.

Add the remaining 2 teaspoons canola oil to the pan and return it to a medium-high heat. Add the pork chops and sear until lightly browned on each side, about 4 minutes per side (don’t turn more than once so that it will brown and sear properly- it may be tempting as you hear it sizzle, but all is good!). Total of 8 minutes cooking time on the pork. Transfer pork chops to the same plate the onions are resting on.

Return the pan to medium heat and pour in the cider and vinegar (stand back as this will steam quickly and the vinegar will heat). Using a wooden spoon, scrape up all the browned bits from the pan bottom. Heat for about 1 minute. Return the pork chops and onions to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, keep heat at medium, and simmer for about 10 minutes.

Transfer the pork chops, apples and onions to the serving plates. Pour the whipping cream into the pan, raise the heat to high, and boil for about 5 minutes, stirring frequently. Remove from heat and let stand for about 1 minute to thicken. Pour the sauce over the pork chops and serve at once.

*Great with garlic mashed potatoes and peas*

*”Oh, my goodness good! This method keeps the pork tender and moist (which I always find hard to do with pork). Wonderful subtle flavor, and the pairing of apples with pork is a classic.”