Wednesday, April 17

Pork Chops with Apple-Onion Reduction

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.