Braised Autumn Pork Chops Recipe

Submitted By: Ed from Milwaukie.

Braised Autumn Pork Chops Notes

I have had this recipe in my family for over 40 years. I have been cooking since I was 10 years of age and have amassed and collected close to 5000 recipes I would like to share.

  • 4 boneless center-cut pork chops ( 1 1/2 inches thick)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 1/2 cups thinly sliced onion
  • 2 celery ribs, thinly sliced
  • 1 cup apple cider or unsweetened apple juice
  • 4 teaspoons cider vinegar
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed dried sage
Serves / Yields

Makes 4 Servings

Preparation Instructions

Sprinkle both sides of chops with salt and pepper.

In a large nonstick skillet, cook meat in oil for about 4-5 minutes on each side or until browned and drain on paper towels. Remove meat but keep warm.

In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil.

Reduce heat, cover and simmer for 15-20 minutes or until meat is tender.

Serve with a potato and vegetable side.

Helpful Hints

Patience and time are the most valuable tools a cook can have and the end result will always be pleasing.

Quick Shopping List

Kosher Flake Salt
3 lbs.
Tellicherry Ground Black Pepper
20/30 Mesh (Coarse Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Sage, Broken Leaf or Rubbed Powder
Rubbed, in a glass jar
1/2 cup shaker jar, net wt. .75 oz.

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