"My husband made these delicious chops for me when I was expecting our first child. He found the recipe in a cookbook full of healthy recipes," writes Sarah Susanka, Ventura, California. "The braising liquid keeps the pork tender and juicy. And the blend of apple cider, sage and vinegar gives it a subtle sweet-and-sour taste."
- 2 bone-in pork loin chop (7 ounces each)
- 1/4 teaspoon salt
- Dash pepper
- 1 teaspoon canola oil
- 3/4 cup thinly sliced onion
- 1 celery rib, thinly chopped
- 1/2 cup apple cider or unsweetened apple juice
- 2 teaspoons cider vinegar
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- Sprinkle pork with salt and pepper. In a nonstick skillet, cook meat in oil for about 3 minutes on each side or until browned; drain. Remove meat; keep warm.
- In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Yield: 2 servings.
Originally published as Braised Autumn Pork Chops in Light & Tasty October/November 2004, p22
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Braised Autumn Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review