If I can involve cider in any aspect of my life I will. I found the recipe on William Sonoma’s blog. I did change a few things, but tried to stick to the same process. I suggest drinking a cold glass of cider while cooking this.
I didn’t have any type of 5 spice blend mix, so I used Emerald’s spices. It did give it a good kick. Make sure the chops are coated well on both sides.
I don’t think my apples were hard and crisp, so they started to break down much faster. I also skipped the step at the end where it called for evaporated milk. I didn’t feel the need to have more sauce. I’m sure it adds a different element.
1 tsp. dried oregano
1/2 tsp. sweet paprika
Salt and freshly ground pepper
4-6 pork chops, mine had the bone, the cook time is less when using pork loin chops
4 tsp. vegetable oil
1 onion, thinly sliced
1/2 cup apple cider
2 Tbs. red wine vinegar
1 apple, peeled and cut into 8 wedges. I used fuji apples, Try to use an apple that is crisp.
1 cup chicken broth
In a small bowl, stir together the spices. Coat the pork chop on both sides with the spice mixture. Set aside.
In a large, deep frying pan, warm 2 teaspoons of the oil over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan and return it to medium-high heat. Add the pork chops and sear until lightly browned on both sides. Transfer to the plate holding the onion.
Place the pan over medium heat and pour in the cider and vinegar. Stir to scrape up any browned bits on the pan bottom.These bits hold all the good flavor. Return the pork and onion to the pan and place apple wedges on top of the pork. Pour in the broth, cover and simmer until the chops are opaque throughout, about 20 minutes, reducing the heat if the liquid begins to boil. It might take much longer to cook the chops depending how thick your pork is, with or without the bone. *I browned the pork chops until almost cooked through, that way it wouldn’t take forever in the pan*