Hard cider pork chops with apples and onions

What did I do to celebrate the end of another semester? I tried out this quick pork chop recipe, which I think is one of the first and only things I’ve really cooked this month. This week I also had time to bake two batches of cookies (M&M and molasses), though it wasn’t the same without my baking partner. This is the first year in more than 10 years that we haven’t gotten together to do our Christmas cookie bake-a-thon. Sad face.

I liked this recipe because it looked quick (great for a weeknight) and it forced me to face my fear of overcooking meat. I also liked it because I bought a 22-ounce bottle of Crispin cider and got to drink the rest while I was cooking (since the recipe only called for 1 cup).

Mise en place

The pork browned nicely, but could have used a little more flavor. I think next time it could be marinated a bit ahead of time (I can’t take credit for that idea) or I would brown (but not cook through) the pork, then finish cooking it in the sauce.

My pork to apple/onion ratio was also a bit off. I only bought two pieces of “butterflied boneless pork loin”, which I cut in half to make four chops (the original recipe called for 8 pork chops or about 2 1/4 pounds). There were a lot of onions and apples leftover, which I saved but couldn’t figure out a good use for them,

Pork prep, on a different cutting board (safety first!)

Hard cider pork chops with apples and onions
Serves: 
Adapted from Aggie’s Kitchen via Pinterest

Ingredients
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 Tablespoon olive oil
4 thin, boneless pork loin chops
1 Granny smith apple, washed and sliced
1/2 large red onion, sliced

Deglazing the pan

1/2 large yellow onion, sliced
1 cup hard apple cider (or non-hard apple cider)

Directions
1. In a small bowl mix together salt, pepper, garlic powder, and rosemary. Liberally rub seasoning mix on both sides of pork chops.

Dinner is served

2. In a large heavy skillet, heat oil over medium heat. Place the pork chops into the pan. Cook on one side for 4 minutes until chops are golden brown and they release from the pan easily. Cook the other side for additional 4 minutes or until golden brown. Remove pork chops from pan and set aside.

3. Place sliced onions and apples into skillet. Season with a pinch of salt and pepper. Pour in about 1/4 cup of the hard cider and deglaze the pan while tossing the apples and onions. Add the rest of the hard apple cider and simmer for 5 minutes uncovered or until liquid reduces a bit. Add pork chops back into the skillet and cover. Turn off heat and let sit for 1-2 minutes.

4. Using tongs, take out pork chops and place in dish. Pour apple and onion mixture over pork chops and serve.