Pork and apples are a tried-and-true pairing, but the apple flavor in cider-braised pork chops can be fleeting, and recipes often skimp on the time necessary for the pork to become fall-off-the-bone tender. We wanted tender, juicy chops infused with deep apple flavor. Patting the chops dry before adding them to the hot oil helped them to develop a flavorful crust. To boost the apple flavor, we supplemented the cider with apple butter, which thickened the sauce and made it rich and glossy. Garlic and thyme offered savory aromatic notes. To further reinforce the apple flavor and brighten the sauce at the end of cooking, we whisked in more apple butter and some cider vinegar just before serving. Be sure to buy chops of equal thickness to ensure they all cook at the same rate.
Ingredients
- 4 (10-to 12-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 tablespoon cider vinegar
- 1 tablespoon minced fresh parsley
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Brown 2 chops well on 1 side, about 4 minutes; transfer to plate. Repeat with remaining 1 tablespoon oil and remaining 2 chops.
- Pour off all but 1 tablespoon fat left in pot, add onion, and cook over medium heat until softened, about 5 minutes. Stir in 2 tablespoons apple butter, flour, and garlic and cook until fragrant, about 1 minute. Stir in cider and thyme sprig, scraping up any browned bits, and bring to boil.
- Nestle chops into pot along with any accumulated juices, cover, and transfer to oven. Cook until chops are completely tender, 1½ to 2 hours.
- Transfer chops to serving platter. Strain sauce, let liquid settle for 5 minutes, then skim excess fat from surface. Whisk in vinegar, parsley, and remaining 2 tablespoons apple butter and season with salt and pepper to taste. Serve.