For a sweet twist on pork chops, our Test Kitchen added apple cider to this skillet entree. You’ll love these chops and their glossy onion gravy.
- 2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons butter
- 1 small onion, thinly sliced and seperated into rings
- 1/2 cup apple cider or juice
- 1/4 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons cold water
- 1/4 teaspoon browning sauce, optional
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter on both sides. Remove and keep warm.
- In the same skillet, saute onion for 5 minutes. Stir in cider and rosemary; top with pork chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork chops to a serving platter.
- Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pork chops. Yield: 2 servings.
Originally published as Smothered Cider Pork Chops in Cooking for 2 Spring 2009, p48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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