These pan-seared boneless pork chops are seasoned with a fragrant rub of cinnamon and coriander and glazed with an apple cider pan sauce. Served with sautéed apples and onions, they make an easy, autumn-inspired dish that goes from skillet to table in less than 30 minutes.Print
- 4 boneless pork chops (1/2-inch thick, about 1 lb)
- 1/4 cup flour
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 1 clove garlic, very finely chopped
- 1 large apple, peeled, cored and sliced (Golden Delicious is a good choice)
- Vegetable oil
- 2/3 cup apple cider
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Trim any excess fat from the pork.
- Combine the sugar, cinnamon, coriander, salt and pepper in a small bowl. Reserve 1 teaspoon of the mixture for seasoning the apples, then sprinkle the remainder evenly over both sides of the chops and rub it with the back of a spoon.
- Spread the flour on a flat plate, dredge the pork on both sides and set aside.
- Heat the butter in a large pan over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute longer.
- Add the apples, sprinkle with the reserved seasoning and cook, tossing frequently with a spatula, until the apples are crisp-tender, about 3 minutes more. Transfer to a plate and set aside.
- Film the bottom of the pan with a small amount of vegetable oil and heat on medium-high. Add the pork to the pan and brown lightly, 1-1/2 to 2 minutes per side.
- Add the apple cider and continue cooking, turning the pork several times, until the liquid has thickened and the pork is glazed with the cider. Transfer the chops to individual serving plates, then return the apple-onion mixture to the pan. Toss to coat with the sauce, then divide amongst the serving plates.
Side Dish Suggestions:
Serve with oven-roasted baby potatoes and a simple green vegetable like steamed broccoli with butter.
- Category: Main Dishes