Most people are surrounded with trees dripping in color and they feel that first crisp breeze that lets you know summer is gone and fall is in the air, but I live in FLORIDA … SOUTH FLORIDA. Palm trees don’t exactly change color nor do we have drastic changes in the temperature. We usually realize the passing of summer due to less rain and the return of the PSL (pumpkin spice latte).
Autumn is just particularly beautiful and by far my favorite time of year. I get reminded of football, pumpkins, apple cider, cozy sweaters, family and friends. Most of all I love the flavors of fall and it is so simple to infuse those flavors into your everyday cooking.
I recently had a craving for a dish I had last year about this time with my close friend Lauren. She introduced me to apple cider and onions. So simple yet an easy twist on the usual caramelized onions.
After I caramelized the onions a bit, I then added apple cider, apple butter, garlic, thyme and coarsely ground mustard. Just let that cook a little but not completely thicken because you’ll want to eventually throw the pork chops in to finish cooking.
Before you even get the onions going though you’ll want to take your pork chops out and bring them to room temperature for about twenty minutes. Pat them with paper towels to get them good and dry before you dredge the chops in flour.
Dredging is just coating something, usually meat, before you brown it. It helps to get a more attractive brown color on the meat surface. Make sure to shake off the excess flour as it can burn in the pan.
Pan sear about three minutes per side depending on thickness of your chops. Pour onion cider mixture into oven safe pan and place pork on top.
Bake in a 400° oven until the pork chop’s internal temperature reaches 145°. Once cooked you can plate, top with onions, and drizzle with sauce like I did or, as the chops rest, you can add the sauce back to the pan and thicken with a little cornstarch.
I paired my Autumn Chops with a simple Cranberry Quinoa (post soon to follow). It was perfectly light in flavor. The cranberry complimented the pork nicely and the quinoa reminded me of stuffing without being so heavy. I have to say the quinoa tasted even better drizzled with a little onion cider sauce!
Wherever the fall flavors take you may your season be filled with festive food and fall fashion, weather permitting for Floridians of course!
- 1 sweet Vidalia onion, sliced
- 1 cup apple cider
- 1/4 cup apple butter
- 1 1/2 tablespoons coarse ground mustard
- 1 teaspoon garlic
- 1 sprig thyme, leaves removed and chopped
- 1- 2 teaspoons apple cider vinegar (optional)
- 1/2 cup flour
- 1/2 teaspoon each of salt and pepper
- 4 pork chops
- olive oil (EVOO)
- Remove pork chops from refrigerator, place on counter. Allow them to sit out at room temperature for about 20 min.
- Preheat oven to 400°.
- Heat EVOO in pan on medium high heat. Add onions and allow to caramelize. Add apple cider, apple butter, mustard, garlic, thyme. Add splash of apple cider vinegar (optional). Mix well and heat thoroughly. Remove from heat and pour into oven safe dish.
- On a small plate mix flour, salt and pepper.
- Dry pork chops with paper towel. Dredge chops in flour mixture, covering all sides. Shake off extra flour.
- Heat EVOO in skillet on medium high heat. Place chops in skillet and sear about 3 minutes per side till golden brown, depending on thickness of chop. Remove from heat and place on top of onion cider mixture.
- Transfer dish to 400° oven until internal temperature reaches 145°F. Check after 6-7 minutes.
- Once cooked, let pork chops rest for 3 minutes before serving.
- If you prefer a thicker sauce, while pork chops are resting, add the onion cider sauce back to the pan and stir in a small amount of cornstarch to thicken.