In this recipe I created a simple cider glaze to coat the pork chops, providing a simple yet flavorful entree. By deeply browning the chops on just one side, then braising them in a cider/honey mixture, you keep them from becoming dry - which are typical of pork chops. Using the apple cider and honey, I paired this with a Waldorf salad.
3/4 cup apple cider
2 tablespoons cider vinegar
3 tablespoons honey
2 center cut pork chops (I do not get bone in, I got butterflied center cut fillets)
1 tablespoon vegetable oil
Salt and pepper
I started with 2 butterflied pork chops and just cut them in half for 4 chops.
Season your pork with salt and pepper. Heat oil in large skillet over medium-high heat.
Cook pork until well browned on first side, about 5 minutes.
Flip pork and cook until lightly browned on the second side.
Reduce heat to medium-low. Add cider and honey, simmer for about 8 minutes. Transfer pork to plate, continue to simmer the glaze until thick and syrup-like.
Stir in vinegar, season with salt and pepper, then spoon over with the pork.