Braising sounds slow, but it can be weeknight-fast. After a skillet sear, pork rib chops and apples simmer in cider for 10 minutes. A swirl of cream and Dijon makes a luscious pan gravy at the end.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Season pork with salt and pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until nicely browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.

  • Reduce heat to medium. Add butter and shallots to the skillet and cook for about 3 minutes. Add garlic and sage sprigs; cook until just fragrant, about 30 seconds. Add 2 tablespoons of the vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.

  • Increase heat to medium-high. Simmer mixture until reduced by about half, about 5 minutes. Whisk in cream, mustard, chopped sage and the remaining 1/2 teaspoon vinegar. Simmer 1 to 2 minutes more or until thickened a bit. Return pork and apples to skillet and serve.

Nutrition Facts

348 calories; 16 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 87 mg cholesterol; 241 mg sodium. 679 mg potassium; 24 g carbohydrates; 3 g fiber; 18 g sugar; 27 g protein; 0 g trans fatty acid; 385 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 10 mcg folate; 0 mcg vitamin b12; 57 mg calcium; 1 mg iron;