Sunnys Apple Butter Braised Pork Chops Recipes

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

Steps:

• In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize.
• Remove vegetables from skillet and set aside.
• Season chops with salt and pepper.
• Dredge with flour on both sides.
• Brown chops for about five minutes on each side.
• After browning both sides, pour apple juice over chops.
• Let the chops cook in the juice for another five minutes over med-low heat.
• Do not cover.
• Remove chops and add onion and garlic back into the pan.
• Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking.
• To serve, plate chops with wild rice and spoon a bit of the sauce over each chop.
• Depending on thickness of the chops, you may need to adjust cooking time slightly.