Apple Cider Porkchops
Prep time is however long it takes to trim most of the fat off the chops and cooking time depends on how thick the chops are.
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- how ever many chops you want to make. i like my chops to be at least 1/2 inch thick.
- again the applecider is dependent on how many chops you make. usualy 2 to three cups will do. less if you make fewer chops and use a smaller pan.
- a couple tablespoons of olive oil.
1Heat oil in pan until hot. Brown pork chops on both sides. No salt or pepper needed.
2When the chops are brown simply pour apple cider on them until they are covered and cider is about 1/4th inch over the top of them.. Turn heat down and cover them with a lid. Let them simmer until chops are tender.
Be sure to keep an eye on them and if they need more applecider add it, keep the chops covered with cider. Then when they are tender, remove them from the pan and turn the pan up to a low boil. Now you must stay with this so as not to burn it. Stir remaining applecider while cooking and when it coats your spoon well it is done, return chops to pan cover with lid and turn off. Give them a couple of minutes to warm back up and then place them on a platter and pour the sauce in the pan over them. The sauce should resemble a light syrup with a really nice golden brown color. Serve with your favorite side dishes. (I usually make potatoes of some kind or fried rice and salad or your favorite veggie dish.).