Pork Chops with Cider Sauce
Slow cooking makes these pork chops extra delicious, and the tangy cider sauce adds to its flavor!
- 2 T olive oil, divided
- 4 bone-in pork chops (about 2 1/2 lbs), trimmed of excess fat
- Kosher or sea salt
- 3 leeks (white and light green parts only), sliced
- 1 1/2 cups apple cider
- 1 1/2 cups low-sodium chicken broth
- 1 T cider vinegar
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 1 bulb fennel, cut into wedges
- 1 apple, cored and cut into wedges
1. Heat 1 T oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to skillet. Cook until golden brown, flipping once, about 5 minutes per side. Place in a 5 to 6 quart slow cooker and set aside. Reduce heat under skillet to medium; add remaining 1 T oil and leeks. Cook, stirring occasionally, until softened, about 7 minutes. Place in slow cooker. Add cider and broth to skillet and stir to scrape up any browned bits; pour mixture into slow cooker.
2. Place vinegar, rosemary, sage and fennel in slow cooker and stir to combine. Cover and cook on low until pork is very tender, 4 to 5 hours.
3. Discard rosemary and sage. Place pork chops and fennel on a serving plate and tent with foil, or place in a warming oven. Transfer cooking liquid to a large skillet, add apple wedges, and cook over high heat until sauce is thickened and apples are tender, about 8 minutes. Divide chops, fennel, apples and sauce among plates; serve.
Makes 4 servings