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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

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Recipe Summary

hands-on:
25 mins
total:
35 mins
Servings:
4
Yield:
4 pork chops plus 2 cups apples
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 16g; cholesterol 87mg; saturated fat 7g; carbohydrates 24g; mono fat 5g; poly fat 3g; insoluble fiber 3g; sugars 18g; protein 27g; vitamin a 384.9IU; vitamin c 8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.7mg; vitamin b6 0.7mg; folate 10mcg; vitamin b12 0.5mcg; sodium 241mg; potassium 679mg; calcium 57mg; iron 1.2mg.
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