I made up this recipe while visiting my family in Bridgewater, NH. The basis of this entree is simple Yankee cooking...use what's fresh and in season.
Yield: 6 servings
- 6 thick center cut bone in or boneless pork chops
- 1 teaspoon each salt and black pepper
- 3/4 cup onions, julienned
- 1 tablespoon butter
- 2 tablespoon vegetable oil
- 1 tablespoon flour
- 2 cups sweet New England cider
- 2 tablespoon apple jack (optional)
- 1 bay leaf
In a large skillet, heat butter and oil until almost smoking.
Season both sides of the pork chops with salt and pepper, add to the skillet and sear until well browned. Remove from the pan and place aside. Make sure the chops are not crowded in the skillet or they will not sear properly.
Add the onions to the skillet and saute until golden brown. Sprinkle the onions with flour, stir well to encorporate, approximatly 1 minute.
Pour cider into the onion mixture and stir well, scraping the bottom of the pan. Reduce the heat and simmer for 5 minutes. Add the pork chops, cover tightly and simmer for around 1-1/2 hour or until the chops are tender.
Taste the sauce, season to taste. Serve with maple glazed buttercup squash.
Please review this recipe below!