Cider-Braised Pork Chops
WHY THIS RECIPE WORKS The apple flavor in cider-braised pork chops can be fleeting. We wanted tender, juicy
chops infused with deep, rich cider flavor. Tasters preferred 1-inch blade chops for
their heft, silky meat, and rich taste. Patting the chops dry before adding them to
the heated Dutch oven helped them develop a flavorful crust. Apple cider lent both
sweetness and tartness to the braising mixture and sauce, while a bit of fresh thyme
provided a heady herbal component. Jarred apple butter added further apple flavor,
and its natural pectin gave the sauce a thick, glossy consistency. A splash of cider
vinegar provided brightness. See the sidebar that follows the recipe.
SERVES 6
Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.
|
6 |
(8- to 10-ounce) bone-in blade-cut pork chops, about 1 inch thick, trimmed |
|
|
Salt and pepper |
|
2 |
tablespoons vegetable oil |
|
1 |
onion, chopped |
|
¼ |
cup apple butter |
|
2 |
tablespoons all-purpose flour |
|
3 |
garlic cloves, minced |
|
1 |
cup apple cider |
|
1 |
sprig fresh thyme |
|
1 |
teaspoon cider vinegar |
|
1 |
tablespoon finely chopped fresh parsley |
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat and connective tissue on edge of each chop. Season chops with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown 3 chops on each side, about 8 minutes; transfer to plate, and then repeat with remaining 3 chops.
2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in 2 tablespoons apple butter, flour, and garlic and cook until onion is coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.
3. Transfer chops to serving platter. Strain sauce, then skim off fat. Whisk in vinegar, parsley, and remaining 2 tablespoons apple butter. Season with salt and pepper to taste. Serve, passing sauce at table. (Pork chops and sauce can be refrigerated separately for up to 2 days. To serve, reheat sauce and chops together over medium heat until chops are warmed through.)