Drunken Apple Pork Chops
Prep Time5 mins
Cook Time21 mins
Total Time26 mins
- 5-6 thin cut boneless pork chops
- House seasoning blend
- 1 tablespoon olive oil
- 1 onion - sliced
- 1 Jonagold apple - peeled, cored and sliced
- 1 Granny Smith apple - peeled, cored and sliced
- 2 cloves of garlic - sliced thin
- 2 tablespoons flour
- 1 12 oz bottle of Angry Orchard Hard Cider
- 1/8 cup brown sugar
- 2 teaspoons dried thyme
- 1 bay leaf
Season both sides of the pork chops with salt and pepper.
Add olive oil to a large skillet and heat over medium high heat until pan is hot and oil is shimmering.
Add pork chops to pan and sear for about 3 minutes on each side or until browned (they don’t have be cooked through since they will simmer longer).
Remove chops from the skillet.
Add onions, apples and garlic to pan and saute until softened and translucent.
Add flour to skillet and stir for 1 minute.
Stir in Angry Orchard Hard Cider, brown sugar, thyme and bay leaf.
Add pork chops back into the skillet; simmer uncovered for 10 minutes or until pork chops are fully cooked, flipping once.
Sauce will thicken as the chops simmer.
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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.