- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 3/4 teaspoons salt, divided
- 4 8 ounce bone-in pork chops, 1-inch thick
- 2 tablespoons olive oil , divided
- 2 medium onions, thinly sliced
- 1/4 teaspoon ground black pepper
- 1 12-ounce bottle hard cider
- 1/2 cup heavy cream
- Combine the garlic powder, coriander, allspice, and 1/2 teaspoon of the salt in a small bowl. Sprinkle the mixture evenly over both sides of each pork chop.
- Heat 1 tablespoon of the oil in a nonstick Anolon Advanced Home Sauté Pan over medium heat. Add 2 pork chops and cook until browned, about 2-3 minutes per side. Transfer to a plate and repeat with the remaining pork chops.
- Heat the remaining 1 tablespoon oil in the sauté pan over medium heat. Add the onions and cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the garlic, remaining 1/4 teaspoon salt, and pepper; cook until softened, about 3 minutes longer. Return all four pork chops to the sauté pan and pour in the cider. Bring the mixture to a boil, reduce the heat to low, cover and gently simmer until the pork is tender, 45-55 minutes.
- Transfer the pork chops to a plate. Increase the heat under the pan to medium-high and bring the braising liquid to a boil. Stir in the cream, return to a boil, and cook until slightly thickened, about 8-9 minutes. Reduce the heat to medium-low, return the pork chops to the sauté, cover and cook until heated through, 5-6 minutes.
- Yield: 4 Servings
- Cuisine: American
- Course: Entrée