4 Pork Chops- bone in, rib-end 1/2 to 3/4 inch thick
3 Ounces of Bacon (3 slices) Cut into 1/4-inch pieces
2 Tablespoons All-Purpose Flour
1 3/4 Cups Apple Cider
1 Medium Yellow Onion, halved and sliced thin (1 3/4 Cups)
1 Granny Smith Apple (large or 2 small) peeled ,cored, cut into 3/8 in wedges
2 Tablespoon Water
2 Garlic Cloves, minced ( 2 teaspoons)
1 Teaspoon Fresh Thyme Leaves- minced
2 Bay Leaves
1 Tablespoon Fresh Parsley Leaves-minced
Vegetable Oil
Ground Black Pepper
Salt
Instructions
Fry bacon in small saucepan over medium heat, stirring occasionally, until browned, 8 to 10 minutes.Transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 Tbsp bacon fat; if not, supplement with vegetable oil). Reduce heat to medium low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady streams; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
Heat 1 tbsp oil in 12 inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2 tsp pepper. Brown chops in single layer until deep golden on 1st side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to plate and set aside.
Reduce heat to medium and add 1 tbsp oil, onions, apples, 1/2 tsp salt, and water to empty skillet. Use wooden spoon to scrape browned bits off pan bottom and cook, stirring frequently, until onions are soft and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet, in single layer, covering with onions. Pour warm sauce and and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender about 30 minutes.
Transfer chops to warm serving platter,cover with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistently, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle bacon and serve
Originally Submitted
11/3/2012
0 Out of 5 from
0 reviews
You can add this Smothered Pork Chops with Cider and Apples recipe to your own private DesktopCookbook.
