Cider-Braised Pork Chops with Apples

Pork today is far leaner than it was even a decade ago, as breeding practices and feeds produce leaner animals. It is a richer source of the B vitamin thiamin than any other meat. Pork is also a good source of niacin, phosphorus and potassium. This dish of lean, boneless pork loin chops rubbed with herbs and spices and then braised in cider is a contemporary version of old-fashioned smothered pork chops, which are typically panfried before simmering.