Pork Chops Braised in Cider
Transfer to a plate. Pour off any excess fat, but leave the drippings in the pan.
Add the onion and celery to the skillet and cook, stirring occasionally, until softened (about 5 minutes). Stir in the cider, sage, and vinegar and return the pork chops and any accumulated juices to the skillet.
Bring to a boil, reduce the heat to low, and cook covered until the meat is tender, about 25 minutes. Serve the pork chops with the braising liquid spooned over the top.
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