Apple Cider Braised Pork Chops

This is a great seasonal recipe that can be made with almost all-local ingredients. The source for is Bon Appetit. Below is the version I made, which I altered slightly from the original.

Local ingredients currently in stock are in bold:

4 pork chops (about 2-3lb)
1 Tbsp salt (WV heirloom salt!)
1 Tbsp black pepper
2 Tbsp olive oil
2 apples, halved top & bottom
1 medium onion, chop into 8ths/large chunks
4 garlic cloves, minced
1/4 c dijon mustard
3 Tbsp all-purpose flour (Deep Roots Milling)
2 Tbsp butter
2 cups apple cider
1 cup chicken stock
1 Tbsp apple cider vinegar
1 Tbsp thyme leaves

While you wait for your skillet or dutch oven pot to heat up on high, pat your pork chops dry with a paper towel and season both sides well with salt and pepper. Put enough olive oil in your skillet/pot to coat the bottom in a thin layer.

Hard sear each chop -- I like to render a little of the fatty side first and then sear each side. Press down to get good contact with the skillet and wait until you've got a nice brown coating on each chop, about 5-7 minutes on each side. Set aside your chops. 

Cook your onions and apple halves (cut side down) in the hot pork fat. Set apples aside with the chops but leave the onions in the skillet.

Turn heat down to medium. Add your minced garlic and stir constantly. Add mustard, flour, and butter. Stir to coat your onions. Deglaze the pan by pouring in the cider, stock, and vinegar, scraping the bottom of pan. Let this gravy simmer until thick enough to coat a spoon. Taste and season with salt & pepper as needed. 

Place chops and apples in the gravy pan and partially cover. Simmer until each chop registers about 145 degrees (about 10 minutes). Remove from heat and serve with thyme sprinkles (or chives). Serve with the side of your choice (roasted potatoes and/or carrots, mashed potatoes, etc.)