This is another one of my favorite dishes, first written up years ago (here), and slightly refined and tweaked over time. When my fiance and I were first dating, this was one of his most-requested meals and something we had almost once a week for dinner. The sweet, cider-braised onions and meaty, bone-in pork chops are a delicious and comforting pairing. I served it this time with quick-cooking polenta for an easy, well-rounded weeknight meal that comes together in under thirty minutes.
Pork Chops with Apple-Onion Reduction:
- Heat 1 tbsp. canola oil in a large, heavy skillet over medium-high heat.
- Generously season 2 bone-in, center-cut pork chops* with salt and pepper and place in the pan.
- Cook for 3-5 minutes per side, or until darkly browned on each side.
- Transfer chops to a baking sheet and cook in a 350F oven for 5 minutes, or until just cooked through.**
- Remove the pork from the oven and let rest for 10 minutes.
- Meanwhile, add a little more oil to the pan and add in 1 thinly sliced yellow onion.
- Cook for 2-3 minutes, or until softened, then add in 3/4 c. apple cider, 1/4 c. chicken stock, and a couple sprigs of fresh thyme.
- Let onions cook for 5-10 minutes, or until most of the liquid has reduced and the onions are soft.
- Season with salt and pepper and add in 1 tbsp. of cold butter.
- Turn off the heat and stir until the butter melts. Remove the thyme stems.
- Add the pork back to the pan and toss with the onion mixture.
- Divide onto plates and serve.
Serves two
*I like to let the chops sit at room temperature for 15-20 minutes before cooking, if possible.
**Cooking time will depend on how thick the chops are. Try not to overcook or the meat will be tough and dry.
This recipe is new for me. Thanks for this.
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