- 4 pork chops, bone-in
- All Purpose Meat Seasoning (mine is from the Old Fashioned Butcher Shoppe) or use Kosher Salt and Cracked Black Pepper
- 2 Tb vegetable oil
- 1/2 onion, chopped
- 2 Tb butter, unsalted, plus an additional 1 Tb for sauce
- 1 cup chicken broth
- 4 cloves garlic, chopped
- 2 Tb sugar
- 1 cup Apple Cider Vinegar
Preheat oven to 400.
Using a Dutch Oven, or a pot with a lid that can be used from stove top to oven, heat pot over medium-high heat. Season the Pork Chops with the all-purpose meat seasoning or Kosher Salt and Cracked Black Pepper. Add vegetable oil to the Dutch Oven, once the oil is hot, add pork chops and quickly sear, about 2 to 2 1/2 minutes per side. You may need to work in batches to evenly sear the chops. As the chops are finished searing remove them from the pot and set aside. Reduce heat to medium, add 2 Tablespoons butter and the onions and saute until they are soft. Add the chicken broth to de-glaze the pot. Place the seared pork chops back in the pot, layer them if necessary. Combine the garlic, sugar and Apple Cider Vinegar and pour over the pork chops. Cover and braise in the oven for 40 to 55 minutes, until the liquid is reduced by 3/4 and the pork chops are tender. When fully cooked remove pork chops from the pot, place on a serving plate and tent with foil to keep warm. Place the Dutch Oven or pot on the stove top, over medium high heat, stir in the final 1 Tablespoon of butter and bring to a boil. Whisking constantly reduce sauce to a thickness that would cover the back of a spoon. Serve sauce over the pork chops.
Suggestions: Try adding diced Granny Smith Apples to the sauce, it makes a wonderful addition. I also like to serve these Pork Chops with a warm Cranberry Sauce served over them.