Braising the porkchops in hard cider tenderizes them while adding loads of flavor. Best of all, once you get them started, your pan and the heat do most of the work for you! You’ll have time while the chops cook to make a salad and have a glass of wine—we think you should toast your new favorite dish for a weeknight win!
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 3/4 teaspoons salt, divided
- 4 8 ounce bone-in pork chops, 1-inch thick
- 2 tablespoons olive oil , divided
- 2 medium onions, thinly sliced
- 1/4 teaspoon ground black pepper
- 1 12-ounce bottle hard cider
- 1/2 cup heavy cream
- Combine the garlic powder, coriander, allspice, and 1/2 teaspoon of the salt in a small bowl. Sprinkle the mixture evenly over both sides of each pork chop.
- Heat 1 tablespoon of the oil in a nonstick Anolon Advanced Home Sauté Pan over medium heat. Add 2 pork chops and cook until browned, about 2-3 minutes per side. Transfer to a plate and repeat with the remaining pork chops.
- Heat the remaining 1 tablespoon oil in the sauté pan over medium heat. Add the onions and cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the garlic, remaining 1/4 teaspoon salt, and pepper; cook until softened, about 3 minutes longer. Return all four pork chops to the sauté pan and pour in the cider. Bring the mixture to a boil, reduce the heat to low, cover and gently simmer until the pork is tender, 45-55 minutes.
- Transfer the pork chops to a plate. Increase the heat under the pan to medium-high and bring the braising liquid to a boil. Stir in the cream, return to a boil, and cook until slightly thickened, about 8-9 minutes. Reduce the heat to medium-low, return the pork chops to the sauté, cover and cook until heated through, 5-6 minutes.