Monday, November 3, 2008

Braised Autumn Pork Chops

Braised Autumn Pork Chops
4 servings

2 boneless butterflied pork loin chops
1 tablespoon oil
1/4 onion, thinly sliced
1 celery rib, thinly chopped
1/2 cup apple cider
2 teaspoons cider vinegar
1 teaspoon rubbed sage
Season pork with salt and pepper. In a skillet, cook pork in oil on each side until browned; drain. Remove; keep warm. In same skillet, cook onion and celery until tender. Stir in the apple cider, vinegar and sage. Return pork chops to skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve pork with onions and celery on top and enjoy!

This was delicious! The most well received new recipe I've tried in a long time. The whole family gobbled it up!


Scott and Kerri said...

We just picked up our pigs from the butcher and this looks like a great recipe for the chops we got. Thank you for sharing it. Your pumpkin muffins look great. I love muffin Mondays :)
Love Kerri

Kelli said...

The pork chops and apples are such beautiful Autumn dishes, Mrs. H! I can't wait to try them.