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.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Cider-Braised Pork Chops with Apples
Review 1 for Cider-Braised Pork Chops with Apples
3 out of 5
3 out of 5
,Long Beach
October 27, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
5of 5found this review helpful.
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Everything was going great...
October 27, 2013
... until the end. Heating the sauce and the milk over high heat separated the milk into curds, leaving a grainy sauce. I think I'd rather reduce the sauce without the milk, then remove the pan from the heat and add a TBS of cream or so, and stir until incorporated into the sauce.
Pros: Yield, Easy, Appearance
Cons: Texture, Ingredients