Apple cider braised pork chops are a delicious comfort food meal, filled with the tastes of fall. They’re easy to make, filling, and budget friendly, too.

I was provided with an opportunity to visit Wakefield Pork with the National Pork Producers Council, the Real Pig Farming initiative, and Minnesota Pork last month. All opinions I share are my own.

I make these apple cider braised pork chops frequently in the fall, when apple butter and apple cider are more plentiful. The cost for them is cheaper this time of year, and I usually have homemade apple butter to use up. But I haven’t made any yet this year, so I substituted apple spoon fruit from American Spoon. That was a very tasty substitution!

Braising meat is a good way to ensure your meat turns out tender and flavorful. It is an easy preparation and the braising liquid, in this case some local cider from Anderson Orchard, infuses everything in the pot with flavor. This apple cider braised pork chops recipe uses boneless chops (the thicker the better), but is also great using pork loin, tenderloin, chicken breasts or thighs. Just cook until done (not pink or falling apart), following the same steps.

Last month, I had the opportunity to learn more about the pork industry from industry leaders, animal scientists and the ones doing the work 24/7/365 days a year- the farmers. I have been on a lot of farms of different sizes, types and styles. I believe that all farms matter whether it is a small organic operation or a seven generation family farm. We are fortunate that we live in a country with food choice and the right to exercise that choice. There needs to be options for every budget and walk of life.

For this recipe, I visited my local Marsh Supermarket (an Indiana chain of grocery stores) and bought a variety of cuts from the Indiana Kitchen label. I know this is going to be Indiana pork and most likely from a farm not far from my house. Chances are most meat, dairy, eggs and produce is grown not far from your house. Yes, even if you shop from a big box retailer! Many large (and small) chains cooperate with local growers to keep the supply chain more local, and transparent. Even Walmart.

If there is anything I hope you take away from all of the agriculture-to-consumer posts I have done over the years, it is that you have options. My hope is that you feel confident in them and through tours, interviews, visit and research, I strive to share everything I know. This is so that you can feel more confident in the food you buy for your family. A bonus is that you get to know the people who provide this food for you a little better.

I hope you enjoy the apple cider braised pork chops. Here’s the recipe.

Heather Tallman

Total Servings 6

Apple Cider Braised Pork Chops

Thick cut pork is braised slowly in a pot of fresh apple cider, along with apple butter and spices. It’s a taste of fall!

10 minPrep (inc. refrigeration & rest time)

2 hrCook Time

2 hr, 10 Total Time

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Ingredients

• 6 bone-in pork chops, patted dry with paper toweling
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-2 TB light flavored cooking oil
• 1 large sweet onion, diced small
• 3-4 cloves garlic, minced
• 3 TB all purpose flour
• 1/2 C apple butter
• 2 C apple cider
• 1 tsp dried thyme
• 2 tsp apple cider vinegar

Instructions

1. Heat oven to 300 degrees.
2. Pat chops dry and season on both sides with salt and pepper.
3. Place oil in a dutch oven over medium heat. Add half of the chops and brown on both sides (3-4 min a side), then remove and transfer onto a plate. Repeat with remaining chops. You will do this in batches as to not crowd the pot.
4. Remove all chops and add in the onion. Cook until soft and lightly caramelized. Add in the garlic and flour, and stir to combine.
5. Stir in half of the apple butter, half of the cider vinegar, and the thyme. Allow to thicken for a few minutes, then add the chops back into the pot.
6. Place lid on pot and place in the oven. Bake until pork is tender, about 1 1/2 hours.
7. Remove from oven and stir in the remaining apple butter and apple cider vinegar.
8. Let sit for a few minutes.

Cuisine: Main Dish | Recipe Type: Pork

7.6.6

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If you have questions, concerns or ideas, please share them in the comments below. I will do my best to answer them or refer you on to one of the groups that I go to for answers, clarity and research: 

National Pork Producers Council

Real Pig Farming

National Pork Board

Indiana Pork

Best Food Facts

Pork: Be Inspired

Center for Food Integrity

Wakefield Pork

United States Department of Agriculture