- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Smothered Cider Pork Chops
"This was yummy. I cooked it longer in the skillet to make sure it was done all the way, but still had great flavor and texture. Easy to cook and clean up."
"I did these in my small slow cooker. I used the thick boneless loin chops and you did not even have to cut them with a knife. They were soooo good."