Cooking pork chops with the bone in offers up a juicy dish.
And, with a few other pantry staples, dinner is ready. These pork chops are go perfectly with rice or mashed potatoes and your favourite veggies.
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- 4 bone in pork loin chops
- 1/2 tsp (2 mL) each dried sage and thyme leaves
- 1/2 tsp (2 mL) each salt and pepper
- 3 tbsp (45 mL) all purpose flour
- 2 tbsp (25 mL) olive oil
- 1 onion, thinly sliced
- 2 apples (such as Empire or Cortland), cored and thinly sliced
- 1 1/2 cups (375 mL) apple cider
- ¼ cup (50 mL) raisins
- 2 tbsp (25 mL) chopped fresh Italian parsley
1. Place pork chops on plate and sprinkle both sides with sage, thyme, salt and pepper. Dredge each pork chop in flour to coat, shake off excess.
2. In large nonstick skillet heat oil over medium high heat and brown pork chops on both sides. Remove to plate and keep warm. Return skillet to medium heat and cook onion for 5 minutes or until softened. Add apples and thyme and cook for 2 minutes. Add cider and raisins and bring to boil. Return pork chops to skillet and turn to coat. Simmer for about 5 minutes or until hint of pink remains inside. Sprinkle with parsley be