Prepare to revolutionize your dinner routine with these mouthwatering Cider Vinegar Braised Pork Chops that will make your taste buds dance with excitement! Imagine tender, golden-brown pork chops bathed in a rich, tangy sauce that transforms an ordinary meal into a gourmet experience. This recipe isn't just cooking—it's culinary magic that combines simple ingredients with professional-level techniques to create a dish that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup cider vinegar
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to come to room temperature, which ensures more even cooking.
- Pat pork chops dry with paper towels to remove excess moisture, then season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers and is nearly smoking.
- Carefully place seasoned pork chops into the hot skillet and sear for 3-4 minutes on each side until a golden-brown crust forms, creating a rich caramelized exterior.
- Remove pork chops from the skillet and set aside on a plate.
- In the same skillet, add sliced onions and minced garlic, sautéing until onions become translucent and slightly softened, approximately 3-4 minutes.
- Pour cider vinegar into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to the sauce.
- Return pork chops to the skillet, nestling them into the onions and vinegar mixture.
- Reduce heat to low, cover the skillet, and let the pork chops braise slowly for 45-50 minutes, or until the meat is tender and easily pulls apart with a fork.
- Check the liquid level periodically, adding a small amount of water or additional vinegar if the sauce becomes too reduced.
- Once cooking is complete, remove pork chops from the skillet and let rest for 5 minutes before serving.
- Spoon the caramelized onions and remaining pan sauce over the pork chops before plating.
Tips
- Temperature Matters: Always let your pork chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture is the Enemy: Pat your pork chops completely dry before seasoning to achieve that perfect golden-brown sear.
- Don't Rush the Sear: Use a heavy-bottomed skillet and get it hot enough so the meat develops a beautiful caramelized crust.
- Low and Slow Braising: The secret to tender meat is gentle, slow cooking that breaks down tough muscle fibers.
- Rest Your Meat: Always let the pork chops rest for 5 minutes after cooking to redistribute the juices and keep the meat tender.
- Bonus Flavor Tip: If you want extra depth, consider adding a splash of apple cider or a pinch of thyme to complement the vinegar's tanginess.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 4g
Protein: 24g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 80mg
