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  Cider Braised Pork Chops
   Pork
   Cook's Country
   9/28/2008
Ingredients:
6 bone-in-blade-cut pork chops, about 1 inch thick
salt & pepper
2 T vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 T flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 tsp cider vinegar
1 T finely chopped fresh parsley
Instructions:
1. Adjust oven rack to lower middle position & heat oven to 300. Pat chops dry with paper towels & season with salt & pepper. Heat oil in large dutch oven over med-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.

2. Pour off all but 1 T fat from pot & cook onion over med heat until softened, about 5 min. Stir in garlic, flour & 2 T apple butter & cut until onions are coated & mixture is fragrant, about 1 minute. Stir in cider & thyme, scraping up any browned bits with wooden spoon & bring to boil. Add browned chops & any accumulated juices to pot, cover & transfer to oven. Braise until chops are completely tender, about 1 1/2 hours.

3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley & remaining apple butter. Season with salt & pepper. Serve, passing sauce.

Serves 6.

Chops & sauce can be refrigerated separately for up to 2 days. To serve, heat sauce & chops together until chops are warmed through.

Do not use chops that are less than 1 inch thick.

We both liked this dish. The chops are very tender -- fell off the bone -- but the meat is very fatty. I used a large soup pot & let it cook for at least 2 hours.
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