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Pork Chops With Apple Cider Pan Sauce
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
Dinner Tonight: Pork Chops with Cherry Sauce
I don't exactly know how I found this recipe for cherry sauce. It wasn't until I started tossing ingredients into the pot that I realized it was from the Washington State Fruit Commission website. Not a site I frequent often,...
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When French Onion meets juicy pan seared pork chops, very good things happen... These French Onion Smothered Pork Chops are epic!
Perfect Pan-Seared Pork Chops
For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight, cook them in a gentle oven, and finish them off with a sear in a hot skillet.
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This is such a delicious dinner that's pretty easy to pull together. So, next time you're feeling like pork, make this dish.
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Apple Cider Glazed Pork Tenderloin
Apple cider is the secret ingredient that makes the most incredible moist pork tenderloin! The marinade does double duty as an incredible glaze / sauce, which means few ingredients are required to make this Apple Cider Glazed Pork Tenderloin that's worthy of a posh dinner party!
Dinner Tonight: Pork Chops with Mint Julep Glaze
It turns out the mint julep name is sort of a misnomer. Sure it contains bourbon and mint, but the beef broth adds some meatiness and a sprinkle of allspice on the chops helps balance the sweetness. The result isn't quite as stunning as the pork chops with maple syrup I wrote about last week, but that doesn't make it any less delicious. Once again, only thick-cut pork chops will do here.

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Dinner Tonight: Thick-Cut Pork Chops With Apples and Onion

This recipe, adapted from the stupendous cookbook Mad Hungry, pairs the pork with the classic flavors of apple and onion in a quick-to-prepare pan sauce that becomes a braising liquid to finish cooking the pork. Beer, wine, cider, or chicken broth are all options to base the sauce around, so I went with half beer and half chicken stock. The beer added a touch of bitterness against the sweet onion and apple. The resulting sauce is remarkably rich, making full use of the porky pan bits left after searing. This is really top-notch comfort food, enough to erase a thousand memories of the dry, thin pork chops of my childhood.

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