Apple Cider Braised Pork Chops with Onions

Bone-in pork chops are seared until golden, then gently braised with onions, garlic, apple cider, and dijon mustard until tender and juicy. A short pan reduction creates a glossy savory-sweet sauce for spooning over the chops.

Ingredients

• Ingredients will be available in the app.

Instructions

1. Place the pork chops on a rimmed baking sheet, pat them very dry with paper towels, and season both sides with 1.25 tsp kosher salt and 0.75 tsp black pepper; keep the raw pork separate from ready-to-eat foods and wash your hands, cutting board, and any surfaces that touch the raw meat.
2. Heat 2 tbsp olive oil in a 12-inch heavy skillet or braiser over medium-high heat until the oil shimmers, about 1 minute.
3. Add the pork chops to the skillet in a single layer and sear without moving until the undersides are deep golden brown, 3-4 minutes.
4. Turn the pork chops with tongs and sear the second side until browned, 3-4 minutes, then transfer the chops to a clean plate; they will not be fully cooked yet.
5. Reduce the heat to medium, add 1 large thinly sliced yellow onion to the same skillet, and cook with a wooden spoon, scraping up browned bits, until the onion softens and begins to turn golden at the edges, 6-7 minutes.

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