Cooking On A Budget: Apple Cider Pork Chops

Tuesday, November 19, 2013

Apple Cider Pork Chops


What a great week night meal - pork chops. We love them. And they come out so tender and juicy especially when you braise them on the stove top.

You could adapt this to a crock pot but if you don't flour and sear them first on both sides I think you are missing out on some good caramelization that happens and ultimately helps to flavor the gravy. I always have potatoes and onions on hand and also had purchased some nice apple cider a while back which needed to get used up. The cider coupled with the onions gave this a really nice balance of flavor between tangy and sweet.

Try and get on sale bone-in chops to keep the cost of this meal down. Most large chains carry sirloin and blade bone-in chops for as little as $1.39 per pound. With that price the cost of this meal for four people comes out to $2.18 per person.
  • 2 1/2 lbs. bone-in pork chops
  • 1 large onion - sliced
  • 1 cup flour
  • 2 tsp. granulated garlic
  • 2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tbsp. butter
  • 2 tbsp. olive oil (not extra virgin)
  • 3/4 cup apple cider
  • 3/4 cup chicken broth
  • gravy master
  1. In a bowl combine the flour with the granulated garlic, onion powder, salt and pepper and set aside.
  2. In a deep skillet over medium low heat add in 1 tbsp. butter and 1 tbsp. olive oil. Add in the sliced onion and cook until they begin to caramelize, stirring occasionally. Takes about 10-15 minutes. When the onions are done remove them to a waiting plate or bowl.
  3. Season the pork chops on both sides with the same spices that are in the flour. Then dredge them in the flour, shaking off the excess.
  4. In the same skillet you used for the onions, turn the heat to medium/medium high and melt the other tablespoon of butter (or more if you like) and the last tablespoon of olive oil. Sear the chops on either side to a golden brown.
  5. Add the onions back to the pan along with the apple cider and chicken broth. Toss in just some gravy master for added flavor and color.
  6. Put a lid on and simmer on the lowest heat for an hour or longer, until the pork chops are tender.

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