Are you tired of apples yet?  Didn’t think so, so here’s one last recipe to share using those fall apples.  There’s just something about pairing pork with apples and onions that tastes so good.  It seemed like perfect timing since I already had the apples and the cider is on display in the grocery stores.  So if you see the cider and want an excuse to buy some, here’s a great recipe to try.  Maybe try one of the flavored ciders, that might be yummy too . . .

Choose 4 thick pork chops.

Sprinkle salt and pepper over each chop.  Using a microplane grater, finely grate one clove of garlic for each chop and spread over the chop.  Set aside.

You’ll need 1 onion, 1 apple, 1 cup apple cider, 2 tablespoons butter, olive oil, 2 tablespoons brown sugar and 2 tablespoons Red Apple Balsamic Vinegar.  The Tasteful Olive carries many flavors of olive oils and balsamic vinegars and the Red Apple Balsamic tastes wonderful in this dish.   A traditional balsamic vinegar would also work.

Make thin slices of apple and 1/4 inch thick slices of onion.

Drizzle olive oil and add 2 tablespoons butter to a large skillet.

Place the 4 seasoned pork chops into the skillet and brown over medium heat.

Once they have browned on one side, turn over to brown on the other side.   Takes just a few minutes on each side.

Remove the pork chops from the skillet to a plate and set aside.  Add the apples and onions to the same skillet and saute over medium heat.

The apples and onions will start to soften.

Add the cup of cider to them and continue to simmer just a minute more.

Slide the pork chops and all that juice back into the skillet allowing them to sit among the apples and onions.

Last step, add the balsamic vinegar to the brown sugar and whisk it all together.

Pour the balsamic, brown sugar mix over the pork chop mixture and stir to make a sauce. Place a lid over the skillet and turn the heat to low and simmer 5 – 7 minutes.  You don’t want to overcook the pork or it will be tough.

The apples, onions and pork make a full meal with a little cornbread stuffing on the side.

Cider Pork Chops with Apples and Onions

4 thick cut Pork Chops
Black Pepper
4 cloves Garlic
1 Onion, sliced 1/4 inch thick
1 large Apple, thinly sliced
1 cup Apple Cider
2 tablespoons Brown Sugar
2 tablespoons Balsamic Vinegar
2 tablespoons Butter
Olive Oil

Grate the garlic using a microplane fine hand grater and spread evenly over pork chops.  Sprinkle with salt and pepper and set aside.

Add the butter and a drizzle of olive oil to a stainless steel skillet over medium heat.  Add the pork chops to the skillet and brown a few minutes on each side.   Remove from skillet to a plate.  Add the apples and onions to the skillet and saute over medium heat stirring often.  When apples and onions become soft, add 1 cup cider and simmer for 1 minute.  Add the pork chops back into the skillet surrounded by the apples and onions.

Whisk together the brown sugar and balsamic vinegar.  Add to the pork chop mixture and stir.  Turn heat to low and place a lid over the skillet.  Continue to simmer for 5 – 7 minutes.