What a great way to use apples and cider! I used the last remaining cup of my favorite cider for this dish, and it was worth it.
This recipe is adapted from an old Southern Living. If you choose a thinner chop, decrease the cooking time and begin to check after 30 minutes. The original recipe had much more brown sugar, but I found 1/4 C to be plenty. You could toss in some golden raisins, if you like! I ended up tripling this recipe (to take to another family) so this recipe serves 4.
I highly recommend serving over creamy mashed potatoes. The cider sauce drizzled over the potatoes is wonderful.
- 1/2 C flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 (1-inch-thick) pork chops (I used boneless but bone-in would be great too!)
- 2 tbsp vegetable oil (might need more)
- 4 Granny Smith apples, thinly sliced
- 1 small or 1/2 large onion, thinly sliced
- 1/4 cup firmly packed dark brown sugar
- 1 cup apple cider
Combine first flour, salt & pepper in a zip-top plastic bag; add chops. Seal and shake to coat. Remove chops, and set aside.
Heat 2 tbsp oil in a large skillet; add chops, and brown the chops on each side (probably 3 minutes per side depending on your heat.)
Grease a 13- x 9-inch baking dish. Place apple and onion slices in bottom of dish, then sprinkle with brown sugar. Arrange chops over brown sugar, and drizzle with apple cider.
Bake at 350° for 1 hour or until pork chops are done.