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| Pork Chops with Hard Cider |
"Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family."
Ingredients :
- 2 tablespoons vegetable oil, divided
- 4 (1-inch thick) pork chops
- 2 cloves garlic, halved, or more to taste
- 1 large onion, sliced
- 1 cup uncooked white rice
- 2 apples - peeled, cored and sliced
- 2 1/2 cups chicken broth
- 1/2 cup hard cider
- 1/2 teaspoon ground cloves
- 1 bay leaf
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H27M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Notes :
- Substitute 1/2 cup apple cider plus 1 tablespoon apple cider vinegar for the hard cider if preferred.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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