Pork Chops with Cider Sauce

Slow cooking makes these pork chops extra delicious, and the tangy cider sauce adds to its flavor!
Pork Chops with Cider Sauce
Pork Chops with Cider Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T olive oil, divided

  • 4

    bone-in pork chops (about 2 1/2 lbs), trimmed of excess fat

  • Kosher or sea salt

  • Pepper

  • 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

Directions

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

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