Cider-Braised Pork Chops

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SERVES 4 TO 6 • TO PREP 1 HOUR 10 MINUTES • STORE UP TO 3 DAYS • TO FINISH 1 HOUR 10 MINUTES

WHY THIS RECIPE WORKS: Pork and apples are a tried-and-true pairing, but the apple flavor in cider-braised pork chops can be fleeting, and recipes often skimp on the time necessary for the pork to become fall-off-the-bone tender. We wanted tender, juicy chops infused with deep cider flavor that would only get better with time. Patting the chops dry before adding them to the hot oil helped them to develop a flavorful crust. After searing the chops, we simmered them in sweet, tart apple cider thickened with apple butter and infused with garlic and thyme. After 30 minutes of simmering, we took the chops off the heat and let carryover cooking continue to tenderize them as they cooled to room temperature. A slow, gentle reheat on day two finished tenderizing the chops and thickened the braising liquid. To reinforce the apple flavor and brighten the sauce, we whisked in more apple butter and some cider vinegar just before serving. The natural pectin in the apple butter also gave the sauce a rich, glossy consistency. See the sidebar that follows the recipe.

4	(10- to 12-ounce) bone-in blade-cut pork chops, about ¾ inch thick, trimmed
	Salt and pepper
2	tablespoons vegetable oil
1	onion, chopped
3	garlic cloves, minced
2	tablespoons all-purpose flour
2	tablespoons apple butter
2	cups apple cider
1	sprig fresh thyme

TO FINISH AND SERVE
2	tablespoons apple butter
1	tablespoon minced fresh parsley
1	tablespoon cider vinegar

TO PREP

1. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown 2 chops well on one side, about 4 minutes; transfer to plate. Repeat with remaining 1 tablespoon oil and remaining 2 chops; transfer to plate.

2. Pour off all but 1 tablespoon fat from pot, add onion, and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour, and apple butter and cook until onion is coated and mixture is fragrant, about 1 minute. Stir in cider and thyme sprig, scraping up any browned bits.

3. Nestle chops into pot along with any accumulated juices and bring to simmer. Cover, reduce heat to medium-low, and simmer for 30 minutes. Uncover and let cool to room temperature, about 45 minutes.

TO STORE

4. Leave chops and braising liquid in pot or transfer to storage container. Cover and refrigerate for up to 3 days.

TO FINISH AND SERVE

5. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Skim excess fat from surface of braise and transfer to Dutch oven, if necessary. Bring chops to gentle simmer over medium heat. Cover pot, transfer to oven, and cook until pork chops are tender and fork slips easily in and out of meat, about 45 minutes. Transfer chops to serving platter. Whisk apple butter, parsley, and vinegar into braising liquid and season with salt and pepper to taste. Pour sauce over chops and serve.