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Apple cider pork chops
It really doesn’t get any more fall than this, and being from the Midwest this is a quintessential autumn dish.
-I don’t cook pork chops very often, the flavors were there however any tips and tricks to getting good sears and rendering fat are much appreciated.
-not every dinner is a home run, and sometimes you just make mistakes along the way but that’s how we learn ❤️
Ingredients
2 bone in pork chops
1 yellow onion sliced
2 apples sliced (I used golden delicious and honey crisp)
Bundle of rosemary and thyme
1/3 C apple cider
1/4 C dry white wine
1 tbsp Dijon mustard
Pat dry pork chops and season with salt and pepper. If there is a lot of excess fat feel free to trim but still keep a layer of fat in place.
In a cast iron skillet pan sear the chops, 4 minutes each side. Pull and set aside.
Add in onions and apples, season with salt and pepper. Cook until tender. Toss in herbs, cider and a splash of white wine. Reduce.
Add pork chops back in a finish cooking them until internal temperature reaches 145F (took me an additional 3-5 minutes) This will vary depending on thickness.
Serve and enjoy!