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Braised Pork Chops

Serve these sweet, succulent pork chops with sauteed Swiss chard, rice cooked with slivered almonds and a simple green salad. Read more

Total time: 50 minutes | Serves 4
  • 4 pork loin chops, 1-inch thick (preferably bone-in, center-cut)
  • Salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 2 firm apples (such as Jonathan, Rome Beauty or Granny Smith), cored and sliced 1/2-inch thick
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1/2 cup chicken stock
  • 1/2 cup dry apple cider or fresh apple juice
  • 2 tablespoons butter

Step 1Season pork chops with salt and pepper. Heat oil in large skillet over high heat until hot. Sear pork chops until golden brown, 1 to 2 minutes on each side. Remove chops and set aside on plate.

Step 2Reduce heat to medium. Add apples and saute until they begin to soften, about 3 minutes. Stir in garlic and ginger. Return chops to skillet, pushing apple slices to edge of pan or arranging them over meat. Cover pan, reduce heat to low, and cook chops until nicely browned on bottom side, 4 to 5 minutes. Turn chops and stir apples. Cover and cook 3 to 4 minutes, or until meat is faintly pink near bone. Remove chops to plate and cover.

Step 3Increase heat to high and add stock, apple cider and butter. Cook sauce, stirring occasionally, until reduced and thickened, about 5 minutes. Season to taste with salt and pepper. Drizzle sauce and apples over pork chops and serve immediately.

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