Cider Braised Pork Chops

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This is based on a recipe from cook's country. do not use chops thinner than 1 inch. chops and sauce can be refrigerated separately for up to 2 days. to serve, heat sauce and chops together over medium heat until chops are warmed through.

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Steps

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Adjust oven rack to lower-middle position and heat oven to 300 degrees.

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Pat chops dry with paper towels and season with salt and pepper.

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Heat oil in large dutch oven over medium-high heat until just smoking.

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Brown chops in two batches , about 4 minutes per side.

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Transfer to plate.

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Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened , about 5 minutes.

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Stir garlic , flour , and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant , about 1 minute.

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Stir in cider and thyme , scraping up any browned bits with wooden spoon , and bring to boil.

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Add browned chops and any accumulated juices to pot , cover , and transfer to oven.

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Braise until chops are completely tender , about 1 1 / 2 hours.

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Transfer chops to serving platter.

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Strain sauce , then use a shallow spoon to skim off fat.

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Whisk in vinegar , parsley , and remaining apple butter.

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Season with salt and pepper.

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Serve , passing sauce at table.

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To serve , h.

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Ingredients

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pork chops, salt and pepper, vegetable oil, onion, garlic cloves, all-purpose flour, apple butter, apple cider, fresh thyme, cider vinegar, fresh parsley