Mr. Food: Orchard Pork Chops

What You’ll Need

  • 1/2 cups apple juice or apple cider
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 4 bone-in center cut pork chops (6 to 8 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 apple, chopped
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon

What to Do

  1. In a 9- x 13-inch baking dish, combine apple juice, vinegar, and garlic; mix well. Add pork chops, cover, and refrigerate about 2 hours, turning occasionally. Remove chops from marinade, reserving marinade, and sprinkle evenly with 1/2 teaspoon salt and the pepper.
  2. In a large skillet over medium heat, heat oil until hot. Add chops and cook 6 to 8 minutes per side, or until no longer pink in center.
  3. Meanwhile, in a medium skillet over medium-high heat, melt butter; saute apples 5 minutes, or until tender. Place 1/4 cup marinade in a small bowl, whisk in flour, cinnamon and remaining 1/4 teaspoon salt. Add remaining marinade to apples and bring to a boil.  Add flour mixture to apple mixture and heat 2 to 3 minutes, or until thickened. Serve over pork chops.