Pork Chops in Cider

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 pork chops
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • <


Trim excess fat from pork chops; season them generously with salt and freshly ground black pepper, and sauté in butter and olive oil until brown on both sides. Transfer chops to an ovenproof baking dish and sprinkle with powdered basil, marjoram and thyme. Simmer finely chopped onions in remaining fat until transparent; add to pork chops, and moisten with cider and water. Cover the casserole an