Smoked Pork Chops with Onion-and-Cider Glaze
Prep Time
Cook Time
Description
Cider made from fresh apples creates a full-bodied glaze for these tender chops.
Ingredients
- 4 (1-inch-thick) bone-in smoked pork chops
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 large onion, halved lengthwise, then thinly sliced crosswise
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 cups unfiltered apple cider
- 2 tablespoons cider vinegar
Cooking Instructions
- Put oven rack in middle position and preheat oven to 350°F.
- Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
- While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
- Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.