So… I was trying out that Apple Cider Boxed Stuffing hack from a friend, and needed something to go with.
Hmmm. Cider braised pork chops, with the added plus of my own, nicely zippy Barbecue Sauce should do the trick.
And, as it happens, I was correct.
I chose thick cut, bone-in chops because I think that the bone adds a lot of flavor when cooking, but you do what you like.
•4 pork chops – I like bone-in best for the flavor, but you do what you like
•2 tbsp avocado, olive, or canola oil
•2 cups apple cider
•1 tbsp unsalted butter
•1/2 cup barbecue sauce
*I used this Zesty Apple Rub we picked up in NOLA last year; a nice blend of salt, brown sugar, apple powder, red pepper, paprika, onion, garlic, and chili powder, and thyme.
Season both sides of the chops with your seasoning blend of choice, then heat the oil in a large skillet over medium high heat.
Arrange the chops in the pan in a single layer and cook five minutes per side, until they are nicely browned and mebbe a touch crispity in places.
Don’t worry about the chops being completely cooked, we have another step or two to go through before serving them.
Remove the chops to a platter and add the cider to the hot pan, scraping up any of those tasty browned and blackened bits from the bottom of the pan.
Note: this will also make final clean up a whole lot easier.
Bring the cider to a boil, continuing to scrape the pan bottom, then add the butter and stir until it has melted.
Lower the heat and add the chops back to the pan.
Simmer, uncovered, for 15 or 20 minutes, until the cider has reduced and the chops are cooked through (a sensor inserted in the thickest part of the chop should read 145º).
Stir in the barbecue sauce and continue to cook until the sauce has reduced a bit more and everything is heated through.
Remove from the heat, cover the pan, and set aside to rest for five or ten minutes.
This may very well be my husband’s new favorite way to enjoy pork chops.
I guess mebbe you should try it and see if you agree.