Pork with Apples

Ingredients

4 country style marbled ribs or chops from the shoulder

2 large sweet-tart apples, such as Honeycrisp or Pink Lady

1 small yellow onion, sliced

1 clove garlic, minced

1 teaspoon sunflower or other neutral oil

4 sprigs fresh thyme

1/4 cup white wine

1/4 cup apple cider or fresh unpasteurized unsweetened apple juice

1/4 cup chicken stock

1/8 tsp kosher salt

1 tbsp butter

Directions

Slice 1 small yellow onion, core and cut 2 large apples into 1/4-inch thick slices, and mince 1 clove garlic. Remove the pork chops from the package and pat dry with paper towels.

Heat a large Dutch oven over medium-high heat. Add 1 tbsp sunflower seed oil. Add the pork chops and cook until they begin to brown, about 3-4 minute on each side. Transfer the pork chops to a clean plate.

Lower the heat to medium-low, add the apples and cook for about 3 minutes. Set aside on a plate.

Add the onion, add 1/8 tsp salt and cook for 4-5 minutes until tender. Add the garlic and 4 sprigs fresh thyme, and cook for 1 minute.

Add the cider, chicken stock, and wine and deglaze the pan, scraping any brown bits from the bottom. Return the pork chops to the Dutch oven, cover, and simmer for 5 min. At this time, add the apples, and cook for another 3-4 minutes. The pork should be cooked, but check that it is at 145’F. Swirl in a tablespoon of butter in the sauce when ready and taste for seasoning.