We love hard cider. And fall. If you love either of those things, you’ll be all over this dish!
Hard cider marinated pork chops topped with homemade hard cider applesauce and an onion and hard cider au jus. Did you catch the theme? 🙂 This dish is just as budget-friendly as it is belly-friendly, with only five ingredients!
First, marinate the pork chops in a bottle of hard cider for 4 hours in the fridge. We used Magners because of the low(er) sugar content, but you can use any of your favorite ciders.
Next, take the peeled and cored apple cubes and put them in a pot with the cinnamon, salt, and half a bottle of hard cider. Bring to a boil for two minutes, then let simmer until it becomes applesauce consistency (this means different things for different people, some like it thicker than others).
Next, place the pork chops in a pan with oil to brown on both sides for 3 minutes each. Take out and place on a pan to rest.
Next, place onions in the pan with the juices from the pork and the remaining half of the bottle of hard cider. Simmer until onions are soft and place pork back in the pan for two minutes. Take the pork out and place onion au jus on top, and top with applesauce. Option to give everyone a bottle of hard cider to drink during their meals 🙂 Happy Fall!
Fall Inspired Pork with Hard-Cider Applesauce
4 boneless pork chops
6 bottles of hard cider (two for cooking, four for drinking!)
3 large apples, two green one red, peeled and cored, cut into cubes
1 tbs. cinnamon and pinch of salt
1 small white onion, sliced
APPLESAUCE: Bring cubed apples, cinnamon, salt and half a bottle of hard cider to a boil in a pot for two minutes. Reduce to simmer with the top on for 15 minutes, or until apples are tender enough to mash and most of the liquid has evaporated. You can mash apples either in a food processor for a smoother finish, or, the way I did it, with a fork for a chunkier finish. If you prefer a sweeter sauce, add a couple tablespoons of sugar.
PORK: Soak 4 chops in one bottle of cider for 4 hours in fridge. Take out and drain, coat with salt and pepper and let sit for one hour in fridge. Put chops in hot skillet with olive oil to brown on each side for 3 minutes. Take out to rest on a plate.
AU JUS: Take remaining half of the cider bottle and onions and throw into pork skillet. Let simmer for 5 minutes while liquid reduces.
Add pork chops back into pan and let sit on heat turned off for 2 minutes. Take out pork chops, pour au jus and onions on top of pork. Top with applesauce and enjoy with a bottle of hard cider! 🙂